This Double Chicken Burger Edinburgh is everything you need to satisfy your need for a massive, delectable burger.
A well-seasoned, crispy fried chicken fillet drizzled with an unique burger sauce, topped with a piece of Cheddar cheese, topped with lettuce, and served on a soft bun; this is the stuff dreams are made of.
Ingredients:
- Minced chicken.
- Cooking oil.
- Salt and pepper.
- Mayonnaise.
- Ketchup.
- Sugar.
- Vinegar.
- Onion powder.
- Cheese.
- Buns.
- Sliced pickles.
- Minced white onion.
- Shredded lettuce.
Preparation of Double Chicken Burger
- Preheat the grill to medium-high heat. 4 toasted sesame seed buns.
- Divide the ground chicken into 8 equal parts and shape into as thin patties as possible. Drizzle some oil on each side and season liberally with salt and pepper.
- In a small mixing dish, add mayonnaise, relish, ketchup, sugar, vinegar, and onion powder. Salt and black pepper according to taste.
- Cook the patties for 5 minutes on each side on a hot grill. Cook for another 5 minutes on the other side. Top each burger with cheese, then add another patty to form four stacks of two burgers.
- To assemble the burgers, layer lettuce on the bottom buns, followed by a stack of patties, a few pickle slices, chopped onion, and a bit more lettuce. Smear a generous amount of the sauce onto the bun top buns, set in place, and serve.
How to Make an Ultra Crispy Chicken Fillet
- Using a steak hammer, flatten the chicken fillet so that it is level on both sides and fries evenly.
- When dredging in flour, press forcefully to get a crispy, flaky coating reminiscent of the Double Chicken Burger.
- While the chicken fillet may be coated once, I prefer double-coating for optimal crispiness.
- Check that the oil is not too hot but still warm, otherwise the flour coating will fall off the chicken. Fry the chicken over medium heat for the first 5 minutes without touching it.
- Instead of using a kitchen paper towel to drain extra oil, use a strainer. The chicken may become soggy if you use a paper towel.
