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Before starting this Chicken Burger recipe, make sure you have organised all the necessary ingredients.
Remove the fatty bits from the chicken fillets.
Process the fillets through an electric mincer with a medium grid.
Add a dash of olive oil to the minced chicken.
Add the cumin powder.
Add ground Sichuan peppercorns...
... and the flour. Combine thoroughly.
Shape 4 chicken patties using Exoglass® tart rings Ø 8cm.
Reserve in the fridge.
For the batter: Crack two eggs in a bowl and add the cumin powder...
... salt and ground pepper (or Sichuan peppercorns).
Beat the eggs with a fork.
Dip the chicken patties in the batter. Handle the chicken patties carefully as they are fragile.
Coat each chicken patty with Panko breadcrumbs on both sides.
Repeat with the remaining patties.
Dip the crumbed patties in the batter again...
... then coat with Panko breadcrumbs again. This will give the patty a generous crust. Reserve in the fridge.
Cut the Camembert in half crosswise...
... and return each half into the the wooden box.
Take the burger buns, prepared in advance with sunflower seeds or poppy seeds on the surface. Cut them in half with a serrated knife.
Fry the chicken patties in hot frying oil.
Cook for about 2 or 3 minutes on each side. The chicken should cook for long enough to avoid any raw parts in the patty. The oil should be hot but not boiling.
Flip the chicken patties after a few minutes...
... and cook the other side.
Just before serving, pour a thin dash of honey over the two Camembert chunks. Melt under the oven grill.
Keep the chicken patties warm.
It will take only a few minutes for the Camembert to melt and brown. Remove the crust on the surface...
... and pour a dash of melted Camembert over the chicken patties.
Brown the bun halves, flat side facing down, in a hot non-stick frying pan.
Spread tomato sauce over each bun.
Arrange lamb's lettuce over the tomato sauce...
... and place the chicken patty on top.
Cover the patty with lamb's lettuce...
... and finish with a bun half on top. Insert a bamboo pick so the burger holds together. Serve immediately while hot, with a side of home-made chips. Bon appétit!
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