This section details how to make the Japanese-inspired chicken patties and assemble the final burger.
Ingredients for Chicken Patties (8 patties):
500g boneless, skinless chicken thighs, excess fat trimmed
4 stalks green onions, roughly chopped
10 cloves garlic, peeled
1 large egg
2 tablespoons bread flour (
1 teaspoon sesame oil
1 tablespoon miso paste (preferably white or light miso)
1 tablespoon mirin
1 teaspoon chicken bouillon powder
1 teaspoon brown sugar
1 teaspoon soy sauce
Freshly ground black pepper to taste
Instructions:
Prepare the Chicken: Remove any remaining fat from the chicken thighs and cut them into 1-inch pieces. This helps the food processor blend them evenly.
Process the Patty Mixture: Place the chicken pieces, green onions, garlic, egg, sesame oil, miso paste, mirin, chicken powder, brown sugar, soy sauce, bread flour and pepper in a food processor. Pulse a few times to break up the ingredients, then process continuously until a smooth, paste-like mixture forms.
Cook the Patties:
-Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or oil (about 1 tablespoon).
-Using a ¼ cup measuring cup or a large spoon, scoop portions of the chicken mixture and gently place them onto the hot skillet. Use the back of a spoon or a spatula to gently flatten each portion into a patty about ½ inch thick.
-Cook the patties for 3-4 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F or 74°C).
Make the Glaze: In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons mirin, 2 teaspoons brown sugar, and 2 tablespoons water.
Glaze the Patties: Once the patties are cooked, pour the glaze into the pan. Reduce the heat to low and let the patties simmer in the sauce for 1-2 minutes, turning them occasionally to ensure they are evenly coated. The sauce should thicken slightly. Be careful not to overcook or burn the sauce.
Cook the Eggs: Fry 2 eggs to your desired doneness (sunny-side up, over easy, etc.).
Toast the Buns: Melt a little butter in the same skillet (or a clean one). Slice the brioche buns in half horizontally and place them cut-side down in the hot butter. Toast for 1-2 minutes, or until lightly golden and crispy.
Assemble the Burgers:
1. Spread a generous amount of BBQ sauce on the bottom half of each toasted bun.
2. Place a chicken patty on top of the BBQ sauce.
3. Add another layer of BBQ sauce on top of the patty.
4. Top with a fried egg.
5. Add a final drizzle of BBQ sauce (optional).
6. Place the top bun on top.
Tips for Success:
Don’t over-process the chicken: Over-processing can make the patties tough.
Don’t overcrowd the pan: Cook the patties in batches to ensure even cooking.
Adjust the glaze to your taste: You can adjust the sweetness or saltiness of the glaze by adding more sugar or soy sauce.
Use good quality BBQ sauce: The BBQ sauce plays a significant role in the overall flavor of the burger.