Chicken burger

The usual combination of products in the American manner, and before you – burgers, but with a Mexican character, you just have to add pepper Chile. You’ll have to tinker a bit, but the result is definitely worth it. A mixture of aromas and piquancy of peppers, a juicy cutlet and crispy rings Poblano. You haven’t tried this before. друзьямand : Time:55 minutes Difficulty: medium Servings: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Hamburgers

• 700 gr. minced chicken
• 1 tbsp. l vegetable oil
• 1/4 Art. finely chopped onion
• 2 cloves of garlic, chop finely
• 1 egg
• 1/4 Art. breadcrumbs
• 1 tsp chopped dried oregano
• 1 tsp thyme leaves, finely chopped
• 6 brioche burgers, toast
• 6 slices of cheese
• 6 lettuce leaves
• 6 slices of tomato

Aioli Garlic Sauce

• 1 pasilla chilli, clear of the stalk, seeds and veins
• 1 clove of garlic
• 1 tbsp. mayonnaise

Chili rings

• 3 chili peppers
• 3 tbsp. vegetable oil
• 1 tbsp. flour
• 2 eggs
• 2 tbsp. breadcrumbs
• 1 tsp ground pepper guajillo

Recipes with similar ingredients: minced chicken, brioche bun, aioli sauce, breadcrumbs, oregano, thyme, pasilla pepper, guajillo pepper, garlic, mayonnaise

Recipe preparation:

1. In a heavy saucepan over medium heat, heat the vegetable butter. Sprinkle onion with garlic and cook until translucent, about 4 minutes Remove from the stove.
2. Stir the egg in a blender. Add breadcrumbs, oregano and thyme. Put the minced chicken and fried onions with garlic. Mix thoroughly until all ingredients are mixed. evenly. Using weights, measure portions of minced meat 115 g each. иform 6 oval cutlets.
3. Fry the patties until cooked, for about 5 minutes. with each side. Serve on buns smeared with garlic aioli. On top of each cutlet, put a slice of cheese, lettuce, a slice tomatoes and a few rings of Pobleano. Aioli garlic sauce: in food processor put chilli pasilla and garlic. Punch until the garlic is chopped. Add mayonnaise and punch for about 2 min Season the resulting sauce with salt and pepper.

4. Batter rings

   Heat the roasting pan or grill pan over high heat. Fry Blanched to charred peel. Transfer to a cup with a lid and let it sit for about 10 minutes until it cools down sufficiently for so that you can take it with your hands. Remove the peel and seeds and cut pepper into rings 0.6 cm wide. Stew or deep fryer, heat oil to 170 ° C. In parallel with this, prepare a conveyor of three bowls. In the first mix flour and 1 tsp. salt. In the second, break and stir the eggs. Fill the third with breadcrumbs and ground pepper Guajillo, mixing them. Carefully roll the rings. Blanched in flour, watch that so that they do not tear. Shake off excess flour and then dip in the eggs. Then roll in a mixture of breadcrumbs. Fry for about 2 minutes. until golden crisp. Put on a paper towel to clean excess oil, then salt well.