Specialty Sandwiches & Burgers Recipe
Make Specialty Sandwiches & Burgers Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Classic Cheeseburger
Spicy Chicken Sandwich
Vegetarian Portobello Sandwich
Method
Classic Cheeseburger
- 1
Prepare patties
Divide ground beef into 4 equal portions (about 4 oz each). Gently form into loose patties slightly wider than the buns, about 3/4" thick. Season both sides with kosher salt, black pepper and a few drops of Worcestershire sauce, pressing lightly so the seasoning adheres. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.
- 2
- 3
Cook patties
Increase heat to medium-high and add 1 tsp vegetable oil to the skillet. When shimmering, add the patties (work in batches if necessary). Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook another 3 minutes for medium, or until desired doneness. On the last 30–60 seconds, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese.
- 4
Assemble
Mix mayonnaise, yellow mustard and ketchup in a small bowl to make a simple burger sauce. Spread sauce on both bun halves. On the bottom bun place lettuce, then the cheeseburger patty, tomato slice, red onion and pickle slices. Cap with the top bun and serve immediately.
Spicy Chicken Sandwich
- 5
Marinate chicken
Place chicken breasts (halved if large or pounded to 1/2" thickness) in a shallow dish. Whisk together buttermilk and hot sauce, pour over the chicken, cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and impart heat.
- 6
Make breading
In a wide shallow bowl, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, salt and black pepper. Mix thoroughly to distribute spices.
- 7
Dredge and fry
Heat vegetable oil in a skillet to 350°F (175°C) — about 1/2" deep — or a medium-hot temperature where a pinch of flour sizzles on contact. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat well. Fry chicken pieces in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a baking sheet or on paper towels.
- 8
Vegetarian Portobello Sandwich
- 9
- 10
- 11
Assemble sandwich
Split ciabatta rolls and gently toast cut sides. Spread goat cheese on the bottom halves, layer with grilled portobello caps, roasted red peppers and arugula. Close with the top halves and press gently. Slice in half and serve warm or at room temperature.