Crispy cornflake-breaded chicken burger with deliciously smoky aioli.
| Servings | 4 Portions |
| Tags | American | Burger | Chicken | Main Course |
| Allergens | Eggs, Gluten, Milk, Wheat |
| Cook Time | 40 min |
This is a variation on cornflake crusted chicken burger where I have simplified the breading a bit and combined the burger with a tasty smoky aioli.
It's an easy burger to cook in the oven and prepare in general. I usually cook everything in the oven and then place leftover burgers in the fridge or freezer and then defrost and heat up either in the oven or airfryer. With a burger in the oven, some fries in the airfryer and quickly buttered hamburger buns in a frying pan, you get a full meal easily.
I usually make the aioli first and then let it sit and marinate in the fridge for a while. You can definitely eat it straight away, but it gets even better after it has rested for a while.
In the picture you can see a combination of burger accessories I usually choose: Lettuce, tomato, pickled red onion and pickled cucumber - nothing more is needed. I also take about 125g of thin french fries "pommes strips" which I heat quickly in the air fryer with a little salt.
Tip 1: When handling minced chicken, it usually gets quite sticky. I use thin gloves and usually have running water in a thin stream from the tap. With the help of a little water from time to time, it is easy to shape the steaks without the minced meat sticking to my hands.
Tip 2: To weigh out 125g for each steak, I usually place the bowl with the pre-mixed minced chicken on the scale, set it to zero and then take out the minced meat until the scale says the value is negative (i.e. -125g). This way you avoid having to put the minced meat on the scale directly and dirty it unnecessarily.
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Ingredients
Directions
- Lightly beat the eggs in a deep plate.
- Crush the cornflakes to the size you want them, mix with the spices and place in another deep plate.
- Preheat the oven to 200°C. Prepare a baking sheet with baking paper.
- Mix the chicken mince and spices in a bowl.
- Take 1/4 (approx. 125g) of the seasoned chicken mince and shape into a patty.
- Dip the patty in the eggs, then in the cornflake mix and place on a baking sheet with baking paper.
- Cook the patties in the oven, 200°C, for 20-22 minutes. Flip halfway through.
- Grate the garlic finely (e.g. on a zester) and then mix all the ingredients in a small bowl.
- Store in refrigerator.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3580.61 kcal | 895.15 kcal | 243 kcal |
| Carbohydrates | 243.13 g | 60.78 g | 16.50 g |
| Fat | 219.55 g | 54.89 g | 14.90 g |
| Protein | 155.31 g | 38.83 g | 10.54 g |
| Sugar | 72.79 g | 18.2 g | 4.94 g |
| Salt | 21.51 g | 5.38 g | 1.46 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
