Burger Week at Arcisfoodblog: 6 posts on some of the more remarkable burgers I “encountered” in the past couple of months; either homemade or in restaurants.Kicking off with a homemade one based on the “Chick” burger from the cookbook “Hamburger Gourmet” by Hamburger.
Why I picked this recipe:
Almost all of their ingredients are homemade and they source their meat from star butcher Yves-Marie Le Bourdonnec. Blend’s cookbook gives a nice insight on how to get the burger basics right. I was also pleasantly surprised by their recipes, innovative combinations, cooking techniques and the overall French cuisine influences. I chose this one as you have to make the chicken patties yourself.
Unfortunately, I didn’t have the crème fraîche for the sauce from the recipe at home, so I had to park it for cooking some other time. I defaulted to a Mexican style chicken burger by adding a huge dollop of homemade guacamole.
- 500gr chicken breast fillet
- few pinches of sea salt
- drizzle of olive oil
- drizzle of olive oil
- 1 thinly sliced onion
- 200ml crème fraîche
- 75gr chopped parsley
- 70gr baby spinach
- Cut the chicken breast fillets into small dice, mix in the olive oil and sea salt (I added some smoked paprika for the Mexican touch) and form into 4 patties, pressing them together well. Set aside in the fringe until ready to use.
- Brown the onion in a frying pan set over high heat with olive oil, set a quarter aside. Reduce the heat to low and add the crème fraîche and parsley. Cook, stirring, until reduced. Season with sea salt and freshly ground black pepper.
- Season the patties with sea salt, cook the patties in a hot pan over high heat for 5 minutes on each side (I added a slide of cheese after turning).
- Toast the halved hamburger buns for about 2 minutes. Spread the sauce on the top and bottom halves, put the chicken patties on the bottom half, then top with the reserved onions and baby spinach.
What worked and what didn’t:
It is surprisingly easy to make the chicken patties yourself. Furthermore, they were nicely browned and crispy on the outside yet textured and super juicy on the inside. Unlike the processed chicken burgers you can buy in the stores, you really get the flavour from the chicken itself. It therefore definitely pays to get yourself some good quality chicken breast fillets!
Grilled chicken with guacamole is a classic combination, so – as expected – it tasted great. I will definitely make these burgers again. Also with the creamy shallot sauce from the recipe as that seems a great combination too.