Name: ealthy Chicken Burger
Prep time: 1 h
Cook time: 15 min
Total time: 3 h 15 min
Cuisine: Malaysian
Ingredients: 250g chicken breast; 1/2 big onion; 1 tsp soya sauce; ½ tsp salt; 2 1/2 tbsp corn starch; Pinch of black pepper; Tomato slices; Lettuce; Cheddar cheese slice; Mayonnaise (optional); 400g bread flour; 190g mashed potato (about 250g russet potatoes - peeled, sliced, steamed and mashed); 2 tsp instant yeast; 20g brown sugar; 1 1/2 tsp salt; 50g eggs, whisked (from 1 egg); 130g fresh milk or full cream milk; 60g butter, room temperature; 1 egg + 1 tbsp water, whisked; Sesame seeds

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This is my mother-in-law's Chicken Burger Patty recipe. I find it very healthy as it uses chicken breast and a lot of onion. She often makes it for us for dinner to have with rice.

I thought it would be just as nice in burger bun. I used the Potato Bread recipe for the burger bun. Your kids will love this simple and healthy homemade alternative to junk food.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Chicken Burger Patty

Yields: 3 burger patties

INGREDIENTS:

250g chicken breast

1/2 big onion

1 tsp soya sauce

½ tsp salt

2 1/2 tbsp corn starch
Pinch of black pepper

Condiments:

Tomato slices

Lettuce
Cheddar cheese slice

Mayonnaise (optional)

METHOD:

Chop the chicken into a fine mince.
Finely dice the onion.
Mix all ingredients in a bowl until well blended.
Divide into 3 portions and roll each portion into a ball. Using the palm of your hand, press and shape into the burger patti, around 4cm diameter. Placing the patty on a piece of baking paper makes them easier to manage.
Preheated a pan with cooking oil over medium-high heat. Place the burger patties in and pan fry them on each side for about two to three minutes till the sides are browned.
To assemble: Cut a bun horizontal into halves. Sandwich a piece of chicken patty, a slice of cheese, few slices of tomatoes, some lettuce and spread some mayonnaise sauce between the burgers buns. Serve, and enjoy.

How To Make Potato Burger Buns

Yields: 10 buns

INGREDIENTS:

400g bread flour

190g mashed potato (about 250g russet potatoes - peeled, sliced, steamed and mashed)

2 tsp instant yeast
20g brown sugar
1 1/2 tsp salt
50g eggs, whisked (from 1 egg)

130g fresh milk or full cream milk

60g butter, room temperature

Egg wash:

1 small/medium egg + 1 tbsp water

Sesame seeds for topping

METHOD:

Put all ingredients (except butter) in a bowl of stand mixer and knead for 3 - 5 minutes or till the dough comes together. Add in butter and continue kneading for 10 - 12 minutes till dough become elastic and tacky. I tried to check window pane stage. But, the thin layer easily tear off due to the present of potato in the dough. I stopped half way to prevent the motor from overheating.
Cover the bowl with plastic or cling film and let it proof at a warm place for about 45 - 60 minutes or until doubled in size.
Punch down the bread dough to release the air. Transfer to a floured table top.
Divide dough into 8 equal portions and shape into balls. Place bun onto the baking pans lined with non-stick baking paper. Make sure they are about 1 ½ to 2 inches apart. Let buns rise for another 45-60 mins or until double in size.
Brush the buns with egg wash and sprinkle with some sesame seeds on top.
Bake at pre-heated oven at 180C (160C fan mode) for 15 to 20 minutes.
Remove buns to cool on rack completely.

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.