Chicken Burger “Queen Marry” style by Luka Chef

//Chicken Burger “Queen Marry” style by Luka Chef

To many Serbs, the most famous barbecue, Chicken meat in a bun or “somun” – after this recipe will become history, since never, until now, had this dish been so ennobled with ingredients and creativity. Luka Chef showed us how creative we can be with our favorite dishes, with just a pinch of effort, while Kikkoman had significantly simplified the complexity of tastes and aromas in this meal.

Chicken Burger “Queen Marry” style (4 portions)

Ingredients:

  • Smoked bacon ”Panceta” (40 gr)
  • Kikkoman Tamari Soy Sauce (Gluten Free) (10 ml)
  • Rocket Salad (20 gr)
  • Chicory salad (20 gr)
  • Fresh Chives (10 gr)
  • Red Onion (90 gr)
  • Fresh Baby Spinach (20 gr)
  • Soy oil for frying  (15 ml)
  • Fresh micro herbs (10 gr)
  • Edible flowers (8 pcs)
  • Potato (700 gr)

Burger:

  • Chicken Breast (de-boned) (900 gr)
  • Kikkoman Tamari Soy Sauce (Gluten Free) (25 ml)
  • Baking Soda (5 gr)
  • Sparkling water (90 gr)
  • Wheat flour (35 gr)
  • Onion (100 gr)

BBQ dressing:

  • Kikkoman Teriyaki BBQ sauce with honey (40 ml)
  • Corn Starch (10 gr)
  • Soy butter (20 gr)
  • Water (40 ml)

Dough:

  • Wheat flour (600 gr)
  • Fresh Yeast (10 gr)
  • Corn Oil (Cold pressed) (20 ml)
  • Mineral Water ( still ) (300 gr)
  • Kikkoman Tamari Soy Sauce (gluten free) (20 ml)

Turmeric dressing:

  • Turmeric powder (5 gr)
  • Soy Mayonnaise (50 ml)

Preparation:  Cut the Chicken meat into smaller schnitzels, smash them with a kitchen meat hammer, and then with a larger knife cut the meat like it is done for Tatar steak. In such prepared very finely chopped meat add baking soda and lightly mix it, then add the rest of the ingredients and leave it in the refrigerator for about 2-3 hours. Then, portion it and form 4 totally smooth and compact balls. With stretch foil on both sides, form thicker burgers. Sprinkle it with oil in a spray and keep it in the refrigerator, covered until use.

Dip the yeast into lukewarm water and add a pinch of sugar, a little bit of flour and finely mix it, cover and wait for it to rise for about 5 volumes and until it starts to create a foam. Then, make a hole in the flour, pour in revitalized yeast and warm mineral water and knead a solid and smooth dough. Cover it and wait for it rise about 2-3 volumes. Re-knead it a couple of times and then stretch it with a rolling pin into a circular shape of about 18-20 cm.

Mix all the BBQ dressing ingredients with very small amount of water and pour it inot a deeper dish, bring it almost to boil, but do not let it actually boil. Mix smoothly water and starch in a separate dish, and gradually add sauce, while stirring constantly until it is smooth. Bring it to boil and boil it for exactly one minute. Remove from heat, add soy butter to give it a shine and if needed filter it through a very thick strainer. When cooled, pour it into a squeezer and keep it warm until serving.  In a little bit of water, mix in turmeric powder and when dissolved, whisk it into soy mayo. Leave it in a room temperature for about 30 minutes before use.

Cut cleaned onion into larger pieces and blend it well. Then, through a thick streamer, filter all the liquids.  Shape the cleaned potato into a triangular shapes, and then cut thick sticks of about 1,5 cm. Wash them in the water a few times and leave them in it for about half an hour.  Drain all the salads well after washing and pick the youngest and most beautiful leaves.  Cut the red Onion into thicker circles and single out reels, slightly sprinkle it with Kikkoman Tamari soy sauce and roll it in corn starch, and keep it in it until frying.

Cut the bacon very thinly with a sharp knife and lay it on a baking paper – sprinkle Kikkoman Tamari Gluten Free Soy Sauce, spray it with oil, cover it with another piece of paper, then press it with another pan, and bake it in the oven in 140c for 20 minutes. Take it out of the oven, leave it to cool until reaching room temperature. Then, pick up the upper pan, and put the bacon chips into a separate hermetically closed plastic dish.

Method: Grill the chicken burger, then put it on dough and close the circle, then press from all sides to get the air out. The dough must not be closed on the top, while the edges of the dough should be formed with fingers into a zig-zag. Put it in the oven in 200c and bake it for 10-15 minutes.

Cut the potatoes, drain them well, in a cloth too if needed, and then fry all sides of it in shallow oil, until reaching golden-brown color. At the end, slightly sprinkle it with Kikkoman Tamari Gluten free soy sauce, remove from heat and leave it covered a few minutes, until serving. Remove the excess starch carefully from red onion, and then fry it in hot oil. Drain it on a high-absorbing paper.

Take a squeezer, and starting from the center of the serving plate, spirally squeeze out the BBQ dressing to the boarders of the plate, then, between these brown spiral lines, carefully squeeze out the turmeric dressing, without stopping and then, with pressing of one finger in a rubber glove, in circular moves press to fill in the gaps between the dark BBQ spirals.
In the center of this spiral two colored decoration, add the baked burger, and then on top of it (part where there is no dough) lay fried reels of red onion, and on top of it, criss-crossed bacon chips.

On the left and right side of the spiral decoration, make a tower of crossed fried potato, and all over the spiral add symmetrically small ripped pieces of fresh salads, micro herbs, petals and whole edible flowers.

2020-05-16T14:55:15+00:00 17-05-2020|Blog|