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The Weekly Burger: Chicken Fried Burger

James Scales
The Commuter

Tuesday, March 10, 2009

There are few breakfast foods that I love more than gravy. What’s not to like, especially when it smothers a chicken fried steak. Toss a couple eggs with that and you have yourself one of my favorite breakfasts. Of course being as tragically obsessed as I am with burgers, I couldn’t help but combine the two. So, strait from my fryer, the Chicken Fried Burger.

Chicken Fried Burger
Makes three burgers in about 30 minutes.

Ingredients:
1 Pound ground beef separated into ¼ and ¾ chunks
2 Cups, approximately, panko bread crumbs
1 Egg
2 Slices of bacon, cut into little strips
Buns for your burgers
Flour for frying and for gravy (approx 2-3 tablespoons for gravy)
2 Cups, approximately, milk
Oil for frying
Salt and Pepper
Equipment:
The equipment required for this is a pan that can hold enough oil to fry your breaded burger patty, and cook your gravy. Three bowls for breading will make your life a lot easier. I don’t know how you would do this without them. Fairly simple on the equipment run of things.

Instructions:
Preheat the pan you are going to use for the gravy. Once it is hot enough, add the bacon you cut into strips and let this cook. I highly recommend letting it cook until it is very nice and crispy, if you don’t finish cooking it to the crispiness you like for bacon before adding the ground beef it will never get there. Once the bacon is done, leave it in the pan. Just add the ground beef and cook the bacon-beef mixture until its fully cooked, season. Depending on the fat percentage of your beef, you may need to drain a little fat. A little hint, if the meat is covered by the fat, there is too much. The extra lean variety worked well for me (7%). Add enough flour to soak up all fat and let that cook a bit, shouldn’t take very long before you start to see the flour-mixture’s color start to change, don’t let it fully brown but let it develop some color.
Add your milk, and let the pre-gravy mix cook over medium heat stirring occasionally. While that is cooking, set up for your fried patties. Get three bowls out, put two eggs and a little milk or water in one and mix, but don’t whip, put about three quarters cup of flour in another, and your panko breadcrumbs in the last. Heat up your pan with the oil for frying. Make your patties. Take your ¾ remaining ground beef and shape into three, quarter pound patties. Flatten them so they are fairly thin and have a large amount of surface area, salt and pepper to taste.
Run your patties through the flour, making sure to get the entire thing covered. Shake off the excess and move to the egg bowl. Move the burger from the eggs, removing any extra egg and stick in the last bowl with the panko. Evenly coat both sides and move it to your hot oil, about 350 degrees should be good depending on how thin you got your burger. Fry your patties one at a time; it shouldn’t take long at all, approx two minutes a side if you are using a shallow pan of oil, if you are deep frying then it should still take about four minutes total. It all will depend on how hot your oil was, how thin your patty is, and hopefully you get your patty fully cooked without burning your breading.
Hopefully your gravy doesn’t taste like flour, it really shouldn’t take more than half an hour tops for your gravy to be perfect. This burger goes great on a toasted bun with two eggs over easy. Enjoy!

Comment

Totally disgusting.
Heart attack on a plate.

— Jamison Lee · Apr 8, 12:09 PM · #

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