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 does not enjoy a good homemade hamburger? 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 minced meat, because I find those pre-packaged minced meat preparations simply horrible and with little flavor of meat. I have not yet been able to discover what they incorporate, but they have very little minced meat. In fact, ever since I got the manual Meat Grinder , I have started preparing 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 they it is prohibited due to 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 the most vintage 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 add.
The cashews that we add and the sesame give it a crunchy and flavorful point. Ahh, and don't forget to add the lemon zest, it's 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 equally on all sides. A tool that since I've had it for years, I consider it an essential in my kitchen, even if it seems like a superfluous utensil. A hamburger that we have shaped like this has nothing to do, not only in presentation, but in its cooking, with a hamburger that we have prepared manually.
To cook it I have used the De Buyer mineral iron grill-grill , not only gorgeous, but ideal for cooking grilled meat and fish, since 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 brunoise
- 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 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
Prepare the Tandoori Mayonnaise, mixing the mayonnaise with the pasta. We reserve cold.
Let's go with the hamburger:
1. We start by chopping the meat with our manual meat grinder , if the butcher has not chopped it for us.
2. We mix all the ingredients well and splash.
3. We make dough balls, the weight we want to give 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 removing it (this dough is rather soft). Flatten with the back of a spoon and press with the porcelain hand of the press. We flip and that's it. We repeat the operation until finished.
Since this press allows you to make hamburgers from 120 gr to 200 gr, I have made 200gr hamburgers that are more forceful and juicier as they are thicker.
While the hamburgers are cooking, we are also roasting the red pepper strips.
5. Once cooked, we toast the bases of the hamburger buns on the same griddle, so that they remain crunchy and do not remain soft with the sauce.
6. Assemble the hamburger, putting a tablespoon of tandoori mayonnaise, some lamb's lettuce and cover with the red pepper strips, more mayonnaise and lamb's lettuce.
Ready to enjoy in good company with a refreshing beer.