Chicken burgers

Category: Meat dishes
Chicken burgers

Ingredients

Chicken thigh fillet ~ 400 g
Thick yogurt or sour cream 2 tbsp. l.
Bread crumbs (homemade) 2 tbsp. l.
Salt, spices taste

Cooking method

  • Cut the fillet into pieces ~ 1cm.
  • Chicken burgers
  • Add salt, spices (a pinch of dry garlic, black pepper, hops or utskho suneli), bread crumbs, yogurt or sour cream).
  • Chicken burgers
  • Knead and leave for 15-30 minutes for everything to get married.
  • Chicken burgers
  • Fry without oil in a preheated non-stick skillet to seal the meat juices immediately. Put out 2-3 tbsp. l. in 2 layers (1 layer will disintegrate when turning) and reduce the heat to slightly above average. Size to fit your flip blade.
  • Chicken burgers
  • Cover with a lid with a steam outlet or make a gap so that excess steam comes out and does not give condensation dripping back, otherwise the burger will be stewed, not baked.
  • Chicken burgers
  • Fry for about 3 minutes on each side. Flip guideline: edges should be white.
  • Chicken burgers
  • It turns out very juicy burgers. Fry for no more than 6 minutes. I even make these for children, but at a lower temperature, so that there is no crust, but rather the tacked ones are slightly obtained.
  • And, of course, do not forget to add a little water after frying and dissolve the meat juice adhering to the bottom.
  • Chicken burgers
  • Add it to buckwheat, rice, soup, or sauce for an added flavor. Or freeze for the future, a couple of spoons will not take up much space in the freezer.

The dish is designed for

3

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