INGREDIENTS
- 2 kg (4.4 lb) ground chicken (use whole chicken with its skin)
- 30 g salt (preferably fleur de sel)
- 8 g curry powder
- 4 g red peppercorns
- 6 g smoked paprika
- 200 g feta cheese (firm barrel aged feta)
- Red, yellow, and orange bell pepper (1/4 of each pepper)
- 1 eggplant, sliced and baked
- 200 g onions, finely chopped
- 5-6 tbsp rusk crumbs
- 2 tbsp cornmeal
- 1 tsp garlic vinegar
- 1 tbsp olive oil (brush it on the eggplant before baking)
PREPARATION
Start with the main raw material, which is the ground chicken. Ask your butcher to debone the chicken, and chill the meat in the freezer for a while before grinding. The meat should be partially frozen before he grinds it with the meat grinder. Keep the ground chicken in the fridge before kneading. Crush the red peppercorns with a mortar and pestle, and then add the curry powder (check the curry powder recipe here https://youtu.be/UikMPXNowIU ), the smoked paprika, and the salt.
Brush the eggplant slices with olive oil, and grill them on your charcoal grill beforehand. Then, chop the eggplant in a blender, after adding 1 tsp garlic vinegar (prepare the garlic vinegar one day in advance by adding 1 crushed garlic clove to 50 ml of vinegar). Finely chop the bell peppers and the onions. Firstly, add the onions and the peppers to the ground chicken, knead, and then add the eggplant paste. Knead well to mix the ingredients. Then, it’s time to add the spices; add them gradually while kneading the mince. Lastly, add cornmeal and rusk crumbs. Add the rusk crumbs gradually to the mince to bind the burgers, and to make them more firm. Chill the mince in the freezer for one hour approximately, and then add crumbled feta cheese. Knead one more time to incorporate the feta cheese, and refrigerate for two hours or more, for better results.
COOKED ON amber.q A
COOKING
Pile up the charcoals inside the fire cabin of your charcoal grill, place kindling (alcohol-soaked cotton) on top, and light them. The charcoals will be lit in 25-30 minutes. Meanwhile, you have enough time to shape the chicken burger patties. Use 120 g of mince for each burger patty, since it will be easier to turn them over, and to grill them, as well.
When the charcoals are fully lit, spread them inside the fire cabin, and throw some charcoal ash on them to reduce the emitted heat. Grill the burger patties over medium heat. In the beginning, flip them over frequently to avoid sticking. Remove them from the grill when they are nicely browned, and their internal temperature exceeds 65⁰C (149⁰F). Grill plenty of vegetables along with the chicken burger patties. We suggest serving every roast with fresh salads or grilled vegetables.
These burger patties are absolutely delicious, and their texture is perfect. We want to thank our friend, Yorgos Karagiannis, for this unique recipe for chicken burger patties.
Happy grilling everyone!
