INGREDIENTS
- 1 kg deboned chicken with the skin
- 20 g salt
- 2.5 g black pepper
- 1 tsp thyme
- 15 g regilait milk powder
- 10 g guar gum
- 4 g smoked paprika
- 3 g garlic granulated
- 2 g mild curry
- 100 g smoked bacon rounds (for the mince)
- 1 tbsp grated parmesan cheese
- ½ wine glass heavy cream
- 1 egg yolk
- ⅓ of mixed-colored peppers (red, yellow, orange)
- ~50 g rusk crumbs
For the sauce:
- 200 g mayonnaise
- 1 tsp grated fresh ginger
- 2 full tbsp canned corn
For the stacking:
- 1 smoked bacon round for each burger
- Finely chopped iceberg lettuce
- Tomato slices
- Grated parmesan (thick)
- Some mild mustard
PREPARATION
Start by preparing the mince. Make sure that the deboned chicken is very cold, almost frozen, during the mincing procedure. Along with the chicken, mince the bacon and the peppers and knead the mince cold. Start with adding the spices that you have powdered in a mortar. Add and knead alternately. Next add the corn flour, regilait milk, guar gum, and grated parmesan. Knead lightly by folding the mince. Refrigerate for two hours before shaping your patties.
COOKED ON amber.q B
COOKING
Inside the charcoal case of your grill, pile up the charcoals and place the kindling on top. The charcoals light upside down, easily, quickly, and without smoke. When the charcoals are fully lit, throw ashes to reduce the heat they emit. Grill over medium heat. Shape 150-180 g patties and grill them on a grilling grate for maximum results. Flip and grill the patties on both sides (until their internal temperature is 65°C). After the last flipping, put a bacon round on each patty. Grill the buns last.
Stack your burger in this order: Bun, 1 tsp mustard, patty, grated parmesan, bacon round, sauce, tomato, chopped iceberg lettuce, bun
Good company and beer are a must!
Happy Grilling, everyone!
