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Prep time
45 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Indulge in the culinary mastery of Joannes Richard, the World Burger Champion of 2023, with his creation, "The Chic Chicken Burger." This burger is a harmonious blend of crispy breaded chicken, melted Comté cheese, confit pork belly, and a tangy lemon and chive mayonnaise, all nestled between perfectly toasted buns.
Joannes Richard's meticulous attention to detail shines through in every bite, from the juicy chicken coated in a panko and corn flake crust to the rich, smoky pork belly and the refreshing mayonnaise. This burger is not just a meal; it's an experience that combines the finest ingredients with innovative techniques to create a symphony of flavors.
Whether you're a burger enthusiast or simply looking for a gourmet treat, "The Chic Chicken Burger" promises to delight your senses and leave you craving more. Savor the flavors that have earned Joannes Richard his well-deserved title and enjoy a truly exceptional dining experience. —damianotrulli
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Ingredients
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2 cups (500 ml) sunflower oil
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1 small iceberg lettuce
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3.5 oz (100 g) Comté cheese
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4 classic burger buns
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8 slices of confit pork belly
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Lemon and chive mayonnaise (recipe below)
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Breaded chicken (recipe below)
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Lemon and Chive Mayonnaise Ingredients:
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0.25 oz (7 g) fresh chives
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1 oz (27 g) sweet onions
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1 egg yolk
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⅔ teaspoon Dijon mustard
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Zest of ⅓ organic lemon + ⅔ teaspoon juice
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½ cup + 1 tablespoon (133 ml) grapeseed oil
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Salt and pepper
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Breaded Chicken Ingredients:
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2 cups (500 ml) sunflower oil
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¾ cup (75 g) flour
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1½ tablespoons homemade tex-mex spice mix
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½ cup (50 g) panko breadcrumbs
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½ cup (50 g) corn flakes
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1.1 lbs (500 g) boneless chicken thighs (skinless)
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Salt and pepper
Directions
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Preparation:
Preheat the griddle or pan to 500°F (260°C) (about ¾ power for an induction or glass-ceramic plate). Heat the oil to 320°F (160°C) in a saucepan (if you have a deep fryer, you can use it).
Finely shred the lettuce and slice the Comté cheese.
Toast the 2 halves of the 4 buns with a bit of butter. Once a nice golden crust is achieved, place them on a board for assembly.
Warm up 2 slices of confit pork belly per burger in a pan, turning them regularly to prevent burning.
Spread 1 tablespoon of mayonnaise on both halves of each bun.
Place shredded lettuce on the top bun. Add a little to the bottom bun as well.
Dip the breaded chicken in the fryer for 1.5 minutes. Drain on absorbent paper.
Place 1 slice of Comté cheese on the chicken and melt it using a blowtorch (if you don’t have one, melt it briefly in a pan and retrieve it with a spatula). Add the pork belly slices on top in a cross pattern.
Place the breaded chicken on the bottom bun.
Put the top bun on the chicken: your burger is ready!
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Lemon and Chive Mayonnaise Preparation:
Finely chop the chives. Dice the onions.
Combine the egg yolk, mustard, salt, pepper, and lemon juice in a bowl or mixing bowl, then whisk.
Slowly add the oil in a thin stream while whisking continuously. If the mayonnaise needs thickening, add a bit more oil.
Once firm, add the lemon zest, chives, and onions.
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Breaded Chicken Preparation:
Heat the oil to 320°F (160°C).
Mix the flour and spices in a bowl with ⅓ cup + 1 tablespoon (100 ml) water until you get a semi-liquid uniform paste.
Mix the corn flakes and panko in another container, then crush them coarsely by hand.
Cut 4 portions of chicken, each about 3.9 oz (110 g), more or less uniform.
Dip the chicken pieces in the batter, wiping off any excess on the sides of the bowl, then coat them in the breadcrumbs.
Once all portions are breaded, fry them for 3-4 minutes until golden brown. Drain on absorbent paper and let cool. Rest for about 10 minutes.
At assembly time, dip the chicken pieces in the oil again, this time at 356°F (180°C), for about 2 minutes, then drain slightly before placing them in the burger.
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