Homemade Juicy Chicken Burger
I always love a good burger but often feel a little bored of store-bought frozen patties and despite the amazing variety out there, I wanted to make one of my own. I gathered some inspiration from various places to create my own homemade chicken burger so I hope you give it a try! This burger also comes with a tzatziki sauce which is a greek style cucumber sauce. This recipe serves 4.
For the burger:
- 1 chicken thigh
- 1 chicken breast
- 1 slice of white bread
- 1 egg
- 4 cloves of garlic
- 1 large white onion/2 small white onions
- 1 big red chili (add more/less if you like it more/less spicy)
- Cooking oil
- Salt and black pepper
- 4 burger buns
For the tzatziki sauce:
- 100g of sour cream (traditionally, Greek yoghurt is used but I couldn’t find these in the supermarkets. Use Greek yoghurt if you can!)
- Juice of half a lemon (omit this if using Greek yoghurt)
- 1/4 of a cucumber
- 2 garlic cloves
- Salt and black pepper
For the patty:
- Mince the garlic cloves, onions, chili and chicken. Trim off and discard any fats on the chicken but save some chicken skin for later.
- Mix the garlic cloves, chilli and chicken together and add salt and pepper according to preference. Let it marinade. (I found that one to one and a half teaspoon of salt worked best)
- Add the chicken skin into a heated frying pan. Fry the chicken skin until it starts releasing its oils. Add a bit more cooking oil if needed.
- Remove the chicken skin and add the minced onions. Stir fry until translucent and slightly brown along the edges.
- Remove the onions and let it cool.
- While waiting for the onions to cool, tear up the slice of white bread into small pieces and add to your minced chicken mixture. Crack an egg into the chicken mixture and mix everything thoroughly.
- Once the onions have cooled, add them into your chicken mixture and mix thoroughly once more.
- Form the mixture into 4 even sized round patties.
- Using the same frying pan, place your patties in and cook at medium high heat. Once the bottom has started to brown, flip it onto the other side. Cook until both sides are evenly browned and slightly charred.
- Remove your patties from the pan and let it rest.
- While your patties rest, cut your burger buns in half. Place the buns cut side down onto the same frying pan to lightly toast your buns with the remaining oils left on the pan. Remove from the heat once the cut side has charred lightly and formed slight hard crust but is still soft on the inside.
For the tzatziki:
- Mince the garlic finely and add to a bowl.
- Add the sour cream or Greek yoghurt into the bowl.
- Slice half a lemon and squeeze its juices into the bowl. (This will loosen up the cream and add more tanginess to the sauce. Only do this when not using Greek yoghurt.)
- Add a pinch of salt and some black pepper.
- Thinly slice the cucumber into strips and add it into the bowl. Mix throughly.
Assembling the burger:
- Place a dollop of tzatziki sauce on each cut side of the burger bun and spread evenly.
- Add the lettuce and sliced tomatoes.
- Place the patty on top and add a spoonful of tzatziki sauce before covering with the top half of the burger bun.
Your burger is now complete and should look something like this!
The use of both chicken thigh and breast makes the burger juicy and tender without feeling too greasy and unhealthy. The resulting burger is also flavourful with the addition of the garlic and onions but also has a slight kick of spice from the chili. Frying off the onions before adding it to the patty ensured that the onions were soft and didn’t give off that unpleasant sharpness. The addition of the tzatziki sauce also balances the juicy patty out by offering a great tanginess as well as some freshness from the cucumbers. I really hope you’ll give this burger a try and let me know how it turns out if you do!
Since most of my instagram followers were keen to learn about my cooking failures too, I will be explaining how I got to make my favourite chips through a process of trial and error. So come back soon to read more about that in an upcoming blog post.
If you have any questions or suggestions, please feel free to leave a comment.