When it comes to burgers, we absolutely love it when we stumble on a burger that breaks into our top burgers of all time.* We can’t stop smiling.
And so here is one of those burgers, plated by my mother at a recent American-themed lunch. (And yes, I get that this burger, other than the bun and the fried chicken is the antithesis of an American burger!)
In his book, Gary references a time on Masterchef with Gordon Ramsay where Gordon was unimpressed by a challenge where contenstants plated up all manner of burgers; though where none of them were conventional or centered around a traditional patty.
As Gary says, Gordon might be right, though he hasn’t had this burger.
(Gordon is wrong. This is an excellent, excellent burger.)
4 chicken thighs
1/2 c katakuriko potato starch
1 c panko breadcrumbs
Peanut or sunflower oil for shallow-frying
4 soft brioche-style burger buns
1 ripe avacado, sliced
2 c mizuna or rocket leaves
2 tbsp soy sauce
1 tbsp mirin
2 tsp finely grated ginger
2 cloves garlic, grated
1 white onion, thinly sliced
1 c shredded daikon
1 tbsp pickled ginger, finely chopped
1/4 c rice vinegar
1/3 c Kewpie mayonnaise
2 – 3 tsp wasabi paste (depending on taste)
- To make the marinade, combine the ingredients in a medium bowl. Add the chicken and stir through to coat. Cover and marinade in the fridge for at least 1 hour and up to 6 hours.
- Meanwhile, for the onion slaw. combine all the ingredients and set aside. For the mayo, combine the ingredients and refridgerate until using.
- Combine the potato startch and panko crumbs in a bowl, then add the chicken pieces and mix thoroughly with your hands to coat.
- Prepare a tray with a wire rack and tongs and set to one side in preparation to fry the chicken, Pour oil into a deep frying pan to a depth of 1.5cm, then heat over a medium-high heat until the oil reaches 160c. Adjust the heat as necessary to maintain the temperature.
- Gently lower the chicken pieces into the hot oil with the tongs ad cook for 6 – 8 minutes, turning halfway, until evenly cooked through and crispy. You can check to see if the chicken is cooked using a thermometer – it should read above 65c. Lift the chicken from the oil with the tongs and place on a wire rack to drain. (If you feel that the chicken still needs a cooking nudge though you have already have a dark crunchy outside, place in an oven on 180c for a few minutes).
- Cut the buns in haf and cook under a grill until golden. Smear the cut side of the top half with a generous dollop of the wasabi mayonnaise. Place a little avacado and slaw on the base, add the crispy chicken, then the greens and sandwich together.
* Those burgers that Nat and I reckon have made that list – that have been absolute homeruns – are: