Burger Of The Month Im April Recipe

If buns are store-bought and not tinted pink, you can skip. Split buns horizontally. Heat a skillet over medium heat and add softened butter. Toast cut sides of the buns until golden, about 1–2 minutes. Sprinkle sesame seeds onto the top halves shortly after to press them in gently. Keep warm, wrapped in a towel.

Prep chicken

Trim excess fat from chicken. If using breasts, cut into 4 even pieces; thighs can be left whole or halved so you get four patties total. Pound lightly (to about 1–1.5 cm) for even thickness.

Marinate

Place chicken pieces in a bowl or container. Pour buttermilk over them, add 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. The buttermilk tenderizes and seasons.

Breading station

In a shallow bowl combine flour, cornstarch, remaining 1 tsp salt, 1/2 tsp black pepper, remaining smoked paprika and garlic powder. In another bowl whisk eggs. Remove chicken from buttermilk, let excess drip off.

Coat and fry

Dredge each chicken piece first in the flour mixture, then dip in beaten egg, then again in flour mixture for a double-coat (press flour onto edges). Heat a deep skillet or pot with vegetable oil to 175°C (350°F). Fry chicken in batches, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 74°C (165°F). Drain on a wire rack or paper towel-lined tray. Keep warm in a low oven if needed.

Toast almonds in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes, shaking skillet often. Let cool slightly. In a food processor combine toasted almonds, bärlauch leaves, grated Parmesan, lemon juice, salt and pepper. Pulse to a coarse paste, then stream in olive oil while pulsing until you reach a spreadable pesto consistency. Taste and adjust salt/lemon. Transfer to a bowl; cover to prevent oxidation.

In a bowl whisk together white wine vinegar, olive oil, Dijon mustard, lemon juice, minced shallot, salt and pepper until emulsified. Add sliced mushrooms and toss to coat. Let sit 10–15 minutes to marinate so mushrooms soften and absorb flavor. Stir in chopped parsley just before assembly.

Spread about 1 tbs of Bärlauch-Mandelpesto on the bottom half of each toasted bun. Place lettuce leaf (if using) on top of pesto, then set a crispy chicken patty on each. Spoon 2–3 tbs of mushroom salad over the chicken (drain any excess dressing first if very wet). Add sliced pickles and a smear of mayonnaise on the top bun if desired. Close the burger and press gently. Serve immediately with extra mushroom salad on the side.