Recipe: Chicken Burger | Best farming online

Whether for a small party or a lunch together: hamburgers are a hit with young and old alike. Depending on how much time you have to prepare, e.g. B. Pre-bake, freeze and re-bake burger buns. The sauce stays fresh for a while when filled hot and sealed in screw-top containers.


For four burgers


to close

200 g of pepper, mixed color

2 tablespoons of rapeseed oil, 1 tablespoon of soy sauce

50 g Chinese cabbage

For meat

2 eggs, 80 g of corn, 2 tablespoons of flour

2 chicken fillets (about 150g each)

2 tablespoons butter, 4 burger buns

Hot sauce, see recipe below

4 burger buns, see recipe below


Wash the pepper, peel it and cut it into small pieces. Heat a pan with oil. Briefly fry the pepper in it. Remove from heat, stir in soy sauce and let cool. Wash Chinese cabbage and cut into strips. Beat the eggs in a deep plate.

Grind the corn flakes and put them on a plate. Put flour on the third plate.

Cut the chicken in half lengthwise with a knife. Dip the meat first in flour, then in egg, and finally in cornbread.

Heat a pan in the oven. Add oil and fry the meat for 5-7 minutes. If necessary, cook the rolls and cut them in half. Spread hot sauce over buns. Top with Chinese cabbage, fried meat and pepper.

hot sauce

About 400 ml


60 g hot pepper, red

60 g of pepper, red

25 g of fresh ginger

2 cloves of garlic

2 shallots, 1 tablespoon of salt

150 g preservative sugar 2:1

80 g of white wine vinegar

270 grams of water


Wash, chop and chop the pepper and pepper. Peel and chop the ginger, garlic and shallots. Boil everything with the rest of the ingredients for 4 minutes and make a fine puree.


For four large or twelve small rolls


90 ml of milk

10 grams of fresh yeast

1 tablespoon of sugar

120 g of flour, type 630

Contains 50 g of flour, type 1050

20 g of oil, ½ teaspoon of salt, 1 egg

1 egg, 1 tablespoon of milk, a little sesame


Heat the milk until lukewarm. Dissolve yeast and sugar in it. Place the flour, butter, salt and eggs in a mixing bowl. Add the milk-yeast mixture and knead a smooth dough with the help of a dough hook. Cover with a clean kitchen towel and leave in a warm place for about 60 minutes.

Then knead the dough briefly by hand. If necessary, work with a little more flour if the dough is particularly soft. Divide the dough into four pieces of 80 grams each. To shape the blanks into buns, roll them into tight balls or fold the dough to the touch.

Place on a baking sheet. beat eggs with milk. Brush the dough pieces with it and sprinkle with sesame seeds.

Cover the rolls with a cloth and let them rest for about 30 minutes.

Preheat the oven to 200 °C top/bottom heating.

Bake the buns in the oven for 20-25 minutes until golden brown.

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