David Japy’s (Chick) ‘The Classic with Chicken’ Burger

Serves: 4

A few months back, we flew to the Barossa for my birthday.

We both had to work, though we had the little kids in tow and were surrounded by some of Australia’s best wineries: what could go wrong, right?

What a brilliant week.

Light the fire before the kids get up, have breakfast (croissants), bash out emails, a winery or two around lunchtime, back for lunch at home, far fewer emails and try one of the reds we purchased earlier in the day.

Thanks for a brilliant week Nat. Never going to be 45 again and so lucky to have spent it with you. Here is to Grant Burge at 10am on my birthday.
At Henschke. Max didn’t take their heritage as seriously as they did. (They still gave him a colouring pack.)
David Franz. A brilliant cellar door and brilliant wines. Cellaring a 2013 Cab Sav.
We purchased their cookbook years ago. The restaurant is a most-go in Adelaide.
A brilliant recommendation from my mate Bryan. Cellared.
My mate Bryan’s favourite drop: a bottle in the cellar for Max when he turns 21.
Waking up to this each morning. Light fire. Croissants. Count down to birthday Champagne.

Per tradition, I had a cookbook for Nat ready to be unveiled in the lounge before we flew down to Adelaide.

‘Hamburger Gourmet’ by David Japy.

We’ve bought a few hamburger books and almost exclusively – actually, exclusively – they’ve been duds. Donated to the local community library.

Hamburger Gourmet, however. This is no dud.

Take this ‘Chick’ burger, one of the best chicken burgers I’ve had.

Tom (13) has designated burger night every second Thursday and I’m not scared.

Start with this burger.

Just wonderful. Simple yes, though bloody wonderful!

(We added avocado due to having an abundance of them and I am yet to be convinced avocado should not be on any and every chicken burger.)

Ingredients

4 homemade or bought buns (we did milk buns)

Patties
500gm chicken breast
A few pinches, sea salt
A drizzle olive oil

Sauce
1 onion, thinly sliced
A drizzle olive oil
200gm crème fraîche
75gm Italian parsley, finely chopped

Toppings
70gm baby spinach
Mashed avocado

Method

  1. For the patties, dice the chicken into small pieces and form into 4 patties, pressing them together well.
  2. Brown the onion in a frying pan over a high heat with the olive oil. Set a quarter aside. Put the frying pan over low heat and add the crème fraîche and parsley. Cook, stirring until the mixture reduces. Season with sea salt and freshly ground black pepper.
  3. Season the patties with the sea salt. Cook the patties in a hot frying pan over high heat with the olive oil for 5 minutes on each side.
  4. Cut the buns in half horizontally and toast them for 2 minutes under the grill. Spread the cut sides of the heels and crowns with the sauce. (Now is the time to spread the avocado on the heels if that is your preference.) Put the chicken patties on the heels then topped with the reserved onions and spinach. Finish with the crowns.

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