Chicken burger patties for demanding palates. This unique chicken burger patties recipe is another recipe by George (Yorgos) Karagiannis, who is a Greek chef and cookbook author. The recipe is truly one of a kind, and it’s for demanding grillers, who look for the flavor hidden in the details. The essential component of these special chicken burger patties - apart from the main raw material - is aromatic curry powder. It’s the curry spice mix that you will find in this link https://youtu.be/UikMPXNowIU , and it’s a spice mix for chicken, suggested by Yorgos Karagiannis. We will also add herbs and extra ingredients to the chicken mince to give it the right texture, apart from extra flavor. Let’s find out what we will need, and how to make this recipe step-by-step.
Start with the main raw material, which is the ground chicken. Ask your butcher to debone the chicken, and chill the meat in the freezer for a while before grinding. The meat should be partially frozen before he grinds it with the meat grinder. Keep the ground chicken in the fridge before kneading. Crush the red peppercorns with a mortar and pestle, and then add the curry powder (check the curry powder recipe here https://youtu.be/UikMPXNowIU ), the smoked paprika, and the salt.
Brush the eggplant slices with olive oil, and grill them on your charcoal grill beforehand. Then, chop the eggplant in a blender, after adding 1 tsp garlic vinegar (prepare the garlic vinegar one day in advance by adding 1 crushed garlic clove to 50 ml of vinegar). Finely chop the bell peppers and the onions. Firstly, add the onions and the peppers to the ground chicken, knead, and then add the eggplant paste. Knead well to mix the ingredients. Then, it’s time to add the spices; add them gradually while kneading the mince. Lastly, add cornmeal and rusk crumbs. Add the rusk crumbs gradually to the mince to bind the burgers, and to make them more firm. Chill the mince in the freezer for one hour approximately, and then add crumbled feta cheese. Knead one more time to incorporate the feta cheese, and refrigerate for two hours or more, for better results.
Pile up the charcoals inside the fire cabin of your charcoal grill, place kindling (alcohol-soaked cotton) on top, and light them. The charcoals will be lit in 25-30 minutes. Meanwhile, you have enough time to shape the chicken burger patties. Use 120 g of mince for each burger patty, since it will be easier to turn them over, and to grill them, as well.
When the charcoals are fully lit, spread them inside the fire cabin, and throw some charcoal ash on them to reduce the emitted heat. Grill the burger patties over medium heat. In the beginning, flip them over frequently to avoid sticking. Remove them from the grill when they are nicely browned, and their internal temperature exceeds 65⁰C (149⁰F). Grill plenty of vegetables along with the chicken burger patties. We suggest serving every roast with fresh salads or grilled vegetables.
These burger patties are absolutely delicious, and their texture is perfect. We want to thank our friend, Yorgos Karagiannis, for this unique recipe for chicken burger patties.
Happy grilling everyone!