Have I told you that I love Giada de Laurentiis? I do, I really do. Hers are the only cooking show I actually watch – before I got moved back to Indonesia and Food Network isn’t shown here. What’s up with that?
This is one of the recipes from the show that I can’t resist trying. Chicken burger patties with mayonnaise and rosemary and homemade burger buns. What I love of this is that the patties are made from all meat. Straight up ground chicken.
And the second ingredient that dominates this burger is Kewpie Mayonnaise. Before I go into what makes it stand out from the rest is the bottle. I am strangely fascinated by it. I always squeeze and poke it every time I go to the supermarket. I think it is the most brilliant product design packaging ever. It totally beats using the jar mayo, when I always have to use something other than my finger to spread it on the bread. It is smooth and lightly sweetened, slightly eggy and very much like whipped cream.
And lastly, the rosemary is just the icing on top of the cake. Who doesn’t love rosemary with chicken?
Burger buns that I make are very simple. All you need is a small standing mixer with a dough hook. This is the first mixer that I own. A flimsy plastic-made one. Gets the job done every time. Although I can’t make anything with total weight of flour more than 350 g. I am totally happy with it. Mix all the dry ingredients in the bowl. Start kneading on medium speed and add water. When the dough comes together forming a ball, add the butter. Knead till the dough become smooth and shiny and start to crawl up the hook.
Let rest for 10 minutes before dividing the dough into 10 balls of equal weight. Arrange the dough on a buttered pans.
Let rise on kitchen top for 90 to 120 minutes, till the dough tripled in size. When they reach this stage, they are ready to be popped into the preheated oven.
Bake for 12-15 minutes, 190 degree celsius. Remove from oven and let cool.
Mix mayonnaise, fresh rosemary and chopped garlic in a bowl. Feel free to substitute fresh herbs with dried. The mayo will beautifully hydrate them up. You will not taste the difference!
Stir well. Leave a couple of spoonful of this for spreading on the buns.
Add ground chicken, onion and mayonnaise mixture together. Work on it slowly so all the ingredients are all blended well. Season with salt and pepper.
Form them into patties. Preheat a non-stick pan or grilled pan, spray some olive oil on it. Cook the patties till browned at all sides. Cut the buns in halves, generously spread some mayo on the buns, add lettuce and patties. The no-frill chicken burgers are ready.
It is also very easy to make mini chicken burgers. Divide the dough into 20 small balls and form the chicken mixture into 20 patties. Arrange them in small saucers with those little flag picks.
Chicken Burger with Mayonnaise
For burger buns
250 g bread flour
10 g instant yeast
100 g water
30 g sugar
4 g salt
10 g skim milk powder
20 g butter or margarine
For chicken patties
1 kg ground chicken
1 large onion, chopped
200 g mayonnaise, Kewpie brand
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil
For burger buns
Combine flour, yeast, sugar, salt and egg in a mixer bowl. Start kneading on medium speed for 5 minutes, at the same time slowly dripping water into the bowl.
When the dough has formed a ball, add butter and continue mixing for 10 more minutes. The dough should be smooth and shiny, and slightly tacky but not sticky.
Form into a ball and let rest for 10 minutes, covered with clean kitchen towel or plastic.
At the end of the resting period, the dough will be 1,5 times bigger than before. Lightly press to release air bubble.
Divide dough into 10 portions for normal buns or 20 for mini buns.
Shape into balls and arrange on buttered pans. Leave to proof for 90 -120 minutes, till the dough is 3 times the original size.
Preheat oven to 190 degree celsius. Bake the buns for 15 minutes till nicely browned. When the buns are out from the oven, quickly brush the top with some butter.
Set aside to cool on wire rack.
For chicken patties
Combine all ingredients in a bowl. Mix well.
Shape the mixture into 10 patties, weighing about 150 g each.
Heat some oil in a non-stick pan. Cook the patties till golden brown, 5-8 minutes each side, over medium heat.
Remove from heat and arrange the patty between buns, layered with lettuce and spread some mayonnaise on top of the patties.