Chicken and cashew burger with sesame and tandoori mayonnaise
Homemade, juicy and delicious, this is the recipe that Virginia, author of Sweet&Sour , brings us to make chicken burgers at home. Why can't you resist the temptation?
Who doesn't enjoy a good homemade burger? And it is that homemade hamburgers have very little to do with the fast food that they sell us in fast food establishments. Starting with the raw material.
In my case, to begin with, I always buy the meat to mince, because those minced meat preparations that they sell already packaged seem to me simply horrible and with little meat flavor. I have not yet been able to discover what they incorporate, but they have very little of minced meat. In fact, since I have the Manual Meat Grinder , I have started to prepare not only beef hamburgers, but also other types of meat, such as chicken, lamb or turkey, which are not usually minced at the butcher shop, since it is prohibited because of cross-contamination, and at best, you should wait until late or early the next day. It is robust, easy to use and easy to clean and I find it to be the most vintage thing in my kitchen.
As for the burgers, one of my favorites is this chicken burger, lighter than the beef one, but very juicy. I advise you to preferably use juicier thighs than the breast. But even with breasts, these burgers come out juicy, thanks to the creme fraiche and the teaspoon of tahini that we incorporate.
The cashews that we add and the sesame give it a crunchy point and flavor. Ahh, and do not forget to incorporate the lemon zest, it is a necessary point of contrast.
To shape them, I use the Gefú hamburger press , which allows me to keep all my hamburgers the same size and shape and cook them equally on all sides. A tool that since I have had it for years, I consider it an essential in my kitchen, even if it seems like a superfluous tool. A hamburger that we have shaped like this has nothing to do, not only in presentation, but also in its cooking, with a hamburger that we have prepared manually.
To cook it I used the De Buyer mineral iron grill-grill , not only gorgeous, but ideal for grilling meat and fish, as it distributes and preserves the heat very well, and you can even take it directly to the oven.
Let's go with the recipe.
INGREDIENTS: (For 4 hamburgers of about 200gr.)
For the burgers:
- 4 hamburger buns
- 800g of chopped chicken thighs or breasts
- 1 onion chopped in brunoisse
- The zest of 1 organic lemon
- 2 tablespoons creme fraiche or Greek yogurt
- 1 egg (M)
- 4 tablespoons fine breadcrumbs
- 1 tablespoon of tahini
- 2 tablespoons chopped cashews
- 1 tablespoon of sesame seeds
- salt and pepper
- Sesame Oil "La Tourangelle"
For the Tandoori mayonnaise:
- 4 tablespoons of mayonnaise
- 2-3 teaspoons Indian Tandoori Curry Paste
For the assembly
- red pepper strips
We prepare the Tandoori Mayonnaise, mixing the mayonnaise with the pasta. We reserve cold.
Let's go with the burger:
1. We start by chopping the meat with our manual meat grinder , if the butcher has not chopped it for us.
2. Mix all the ingredients well and season with salt and pepper.
3. We make balls of dough, of the weight that we want to give to our hamburgers and we shape them. To do this, sprinkle the inside of the Gefú hamburger press mold with a little breadcrumbs, so that they come off easily when extracting it (this dough is rather soft). We flatten with the back of a spoon and press with the porcelain hand of the press. We flip and voila. We repeat the operation until finished.
Gefu manual meat grinder and hamburger press
As this press allows you to make hamburgers from between 120 gr to 200 gr, I have made 200 gr hamburgers that I find more forceful and, being thicker, juicier.
4. We put our De Buyer mineral iron grill-grill over medium-high heat and when it is very hot, add a thread of sesame oil , place our hamburgers and cook for about 3-4 minutes on each side.
While the hamburgers are cooking, we are also roasting the red pepper strips.
5. Once cooked, toast the bases of the hamburger buns on the same griddle, so that they remain crispy and do not become soft with the sauce.
6. Assemble the hamburger, putting a spoonful of tandoori mayonnaise, some lamb's lettuce and cover with the strips of red pepper, more mayonnaise and lamb's lettuce.
Ready to enjoy in good company with a refreshing beer.
Muchísimas gracias por tu opinión y comentarios tan amables. Me alegro que estés contenta con la sartén de hierro, cierto es que al principio requiere a veces un poco de paciencia :) Muchas gracias y a disfrutarla!
Muchas gracias a Claudia y todo el equipo por su amabilidad y por el pronto envío
Con la sartén buyer de acero inoxidable estoy contenta, la he utilizado hoy con una tortilla y se ha pegado un poco, pero hay que tener un poco de paciencia poco a poco hay que coger el truco
Esta tienda la he descubierto hace poco y veo que venden calidad y además son muy atentos y los gastos de envío son gratis que más sé puede pedir recomendable cien por cien
Muchas gracias a vosotros, Mercedes, y sin duda gracias a vosotros. si no estuviérais VOSOTROS allí, todo esto no tendría sentido :) Saludos!
Mónica!! Qué risa y qué ilusión tu comentario! me alegra que te haya gustado tanto. es una receta para disfrutar, sin duda. Saludos!
Mil graicas, Yasmina, lo corregimos!! Espero que el regalo se convierta en algo especial, es una parrilla preciosa :) Saludos!
Me salieron 2 lagrimillas de la emoción cuando la probé; de verdad, no es que esté buena, está exquisita!
mercedes serrano said:
Receta exquisita y sencilla, gracias por estar siempre ahí.
(En el texto de este post el link del punto 4, en lugar de llevar a la página de la parrilla, lo hace a la de la prensa para hamburguesas).
Me parece una receta exquisita y me habéis dado la idea perfecta para un regalo. Gracias!