Cornflake Crusted Chicken Burger
Tasty chicken burger that is juicy on the inside and crispy on the outside.
| Servings | 4 Portions |
| Tags | American | Burger | Chicken | Main Course |
| Allergens | Celery, Eggs, Gluten, Milk, Wheat |
| Cook Time | 45 min |
This burger has quickly become a favorite at home because it is not particularly difficult to make but gives good results. It is true that there are a lot of ingredients, but most of it is dried spices so it probably looks worse than it actually is. However, I think this seasoning is really good without mixing in too many strange things.
One thing I like about this recipe is that it is quite easy to cook the patties in the oven at the same time, and then save the ones that are not used immediately in the fridge. At the next meal, it is quick to just heat them up in e.g. the AirFryer for a few minutes and you have a good lunch without much effort. I also like that it is a relatively low-calorie burger.
The sauce I use here is a bit of a classic, but I can definitely imagine other variations. One variation that I tried was to replace the burger sauce with tzatziki which was very tasty. I also added a few slices of pickles and swapped the sauce for Sriracha mayonnaise, which gave the burger a lovely heat. I think this burger is good as is with quite a few toppings, but of course you are free to add as much as you like.
I don't use any flour when I bread this recipe, but I first coat the patties with egg and then with the cornflakes mixture. You can definitely have a first coat of flour too if you want, but here I think it is unnecessary and just gives you an extra deep plate to wash.
Tip 1: When handling minced chicken, it usually gets quite messy. I wear thin gloves and usually have running water in a thin stream from the tap. With the help of a little water from time to time, it is easy to shape the patties without the minced meat sticking to your hands.
Tip 2: To weigh out 125g for each patty, I usually place the bowl with the pre-mixed chicken minced meat on the scale, set it to zero, and then pick out the minced meat until the scale reads negative (i.e. -125g). This way you don't have to put the minced meat on the scale directly and get it dirty unnecessarily.
Ingredients
Directions
- Lightly beat the eggs in a deep plate.
- Crush the cornflakes to the size you want them, mix with the dry spices and place in another deep plate.
- Preheat the oven to 200°C. Prepare a baking sheet with baking paper.
- Mix the chicken mince and spices in a bowl.
- Take 1/4 (approx. 125g) of the seasoned chicken mince and shape into a patty.
- Dip the patty in the eggs, then in the cornflake mix and place on a baking sheet with baking paper.
- Cook the patties in the oven, 200'C, for 20-22 minutes. Flip halfway through.
Sauce
- Mix all ingredients in a small bowl.
- Season with salt and pepper and then store in the refrigerator.
- Lightly toast the bread and spread 1/4 of the sauce on top and bottom.
- Cut the lettuce thinly and place on the bottom.
- Place the cheese on the burgers in the oven for the last minute so it melts a little.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2626.87 kcal | 656.72 kcal | 201 kcal |
| Carbohydrates | 237.46 g | 59.37 g | 18.17 g |
| Fat | 82.73 g | 20.68 g | 6.33 g |
| Protein | 168.72 g | 42.18 g | 12.91 g |
| Sugar | 67.04 g | 16.76 g | 5.13 g |
| Salt | 21.56 g | 5.39 g | 1.65 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
