burger | Dans la lune

December 21, 2019

Crispy Chicken Burger

Crispy Chicken Burger

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Persons

5

Prep Time

45 minutes

Cook Time

45 minutes

Total Time

1 hour, 30 minutes

Crispy Chicken Burger

Ingredients

5 boneless chicken thighs - discard excess fat and cut into half

Ingredient A

2 garlic cloves - grated
15g fresh ginger - grated
3 tbsp soy sauce
2 tbsp cooking sake or white cooking wine
1 tbsp sesame oil
1 tbsp ketchup
1/2 tbsp hazelnuts oil (optional)
1/2 tbsp garlic powder
1 tsp sugar
1 tsp kosher salt
dash of pepper

For the sauce

1 red onion or shallot - finely chopped
3 pickles (12g) - finely chopped
70g mayonnaise
30g ketchup
1/4 tsp white sugar
salt and pepper to taste
80g katakuriko/potato starch
80g cake flour/plain flour (T45)

Instructions

1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 2 hours (or even overnight) in the fridge.
2. *Making Sauce :* In a bowl, add all the sauce ingredients and mix. Let is sit in the fridge until use.
3. Add flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
4. Heat 2 to 3 cm vegetable oil in a large saucepan over medium heat. Carefully add 2 or 3 chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
5. Toast the cut side of the burger buns lightly, and spread the sauce on the bottom half of the bun. Then place lettuce (or shredded cabbage), chicken. Add more sauce if you like. Cover with the top side bun.

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June 24, 2018

Tofu and crab sticks burger

Tofu and crab sticks burger

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Persons

5

Tofu and crab sticks burger

Ingredients

550g tofu firm
150g crab sticks - chopped
2 leek (about 250g) - finely chopped
3 garlic cloves - finely chopped
1 tuna can (net 140g)

- Ingredient A -

1 tsp fine salt
1 tsp ginger powder
20g mustard
1 tsp brown sugar
3 tsp chicken stock powder
2 eggs

For the sauce

2 tbsp vinegar
2 tbsp sugar
3 1/2 tbsp ketchup
2 tbsp soy sauce
1 tbsp strawberry jam
100g water
1 tbsp katakuriko/potato starch - dissolve in 1 tbsp water

Instructions

1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then put it into the food processor, process until smooth.
2. In a bowl, add the tofu, leek, garlic, tuna and all ingredients A. Mix and knead the mixture until it becomes smooth and elastic.
3. Form into patties and coat with flour. In a skillet, heat 2 tbsp oil and fry them on both sides until nicely brown and reduce the heat to low. Cover and continue cooking for about 5 more minutes or until cooked through.
4. In a small cooking pot, add all the sauce ingredients and bring to boil. Add dissolved katakuriko to thicken the sauce.
Serve hot with the sauce!

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May 18, 2018

Tsukune rice burger

Tsukune rice burger

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Persons

4

Tsukune rice burger

Ingredients

720g steamed rice (approx.)
1 tbsp katakuriko/potato starch
2 tbsp white sesame
dash of salt

For the tsukune

700g ground chicken
1 onion - finely chopped - drained
280g firm tofu
1 tbsp katakuriko/potato starch
1 tsp fine salt

For the egg filling

3 eggs
1/4 tsp sugar
dash of salt
2 tbsp milk

For the sauce

3 tbsp cooking sake or cooking white wine
3 tbsp soy sauce
3 tbsp sugar
Salad (lettuce leaves)
Mayonnaise - optional

Instructions

1. Make rice buns In a medium bowl, add steamed rice, katakuriko, sesame and a dash of salt. Mix them well and set aside.
2. Divide the rice into 8 portions. (1 portion = about 90g), fill the circle mold with the seasoned rice. and gently shape the rice bun by pressing it down to flatten it. Repeat with all the rice until you have 8 buns.
3. In a skillet over medium-high heat, heat 2 tbsp vegetable oil, then reduce the heat to low and place the rice buns. Cook them and turn them over, until crispy. Transfer the rice buns onto the plate and set aside.
4. Make tsukune wrap the tofu with paper towel and micro-wave it (600W) for about 1 to 2 minutes. Break the drained tofu into small pieces.
5. In a medium bowl, add ground chicken, drained tofu and the rest of ingredients A. Mix it all together until everything is evenly combined.
6. Heat 2 tbsp oil in a skillet over medium heat until hot. Then shape the chicken into flat circle patties and place them in the skillet. Fry on both sides until lightly brown. Cover and simmer for about 4 to 5 mins or until cooked through. Transfer the tsukune patties to a plate. Set aside.
7. In the same skillet, add all the sauce ingredients and bring to a boil. Place the tsukune patties in the sauce. Simmer on a low heat until the sauce starts to thicken. Set aside.
8. Make scrambled egg Lightly whisk the eggs, salt, sugar and milk together until the mixture is homogeneous. Heat 1 tsp oil or butter in a small frying pan, when the pan is hot enough, pour in the eggs, stirring, until the eggs are fully cooked through. Set aside.
9. Assemble the burger Spread some mayonnaise on the rice buns (optional), then spread the teriyaki sauce as well. Top with lettuce leaves, place the tsukune on top of the lettuce. Put some scrambled eggs. Put about 1 tsp mayonnaise over the eggs. Place another rice bun on top of it.
Serve!

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April 13, 2018

Mozzarella in Burger

Mozzarella in Burger

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Persons

5

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Mozzarella in Burger

Ingredients

2 garlic cloves - finely chopped
500g of your favorite vegetable (onion, carrot, cabbage, etc...) - finely chopped
1 tsp kosher salt
25g butter

- Ingredient A -

500g ground beef
1 egg
1 tbsp corn starch
1/2 tsp quatre epices - or 1/4 tsp ground cinnamon and 1/4 tsp ground clove
1 tsp ginger powder
2 tbsp mayonnaise
1/2 cup (50g) panko/bread crumbs
some katakuriko/potato starch
1 pack of mozzarella cheese (about 120 to 150g) - cut into bite sizes

For the sauce

3 tbsp white wine or cooking sake
80g ketchup
3 tbsp chuno sauce/tonkatsu sauce or worcestershire sauce
1 tbsp balsamic vinegar
15g butter
1 seasoning cube or half of vegetable bouillon cube

Instructions

1. In a frying-pan, heat 1 tbsp oil and fry garlic until fragrant. Add vegetables and continue stir frying until wilted. Add salt and butter to season. Let it cool to room temperature.
2. Transfer the vegetable in a medium bowl and add all ingredient A. Knead mixture with hands thoroughly until the mixture forms sticky and moist.
3. Take a small portion of the mixture, and shape it into a flat, round disc shape, and then put a piece of mozzarella on it. Fold the meat mixture over it and make it into a round ball. Coat the balls lightly with katakuriko/potato starch. Repeat until all of the meat mixture is used.
4. In a skillet, heat 2 tbsp vegetable oil over medium-high heat and place the patties. Fry them on both sides until nicely brown. Reduce the heat to low and simmer for about 15 to 20 minutes with lid on.
5. Move the cooked patties to a plate. Add all the sauce ingredient to the skillet (don't wash it) and bring it to a boil over medium-high heat. Reduce the heat to low and place the patties back onto the sauce and coat both sides with the sauce. Cover and let them cook over low heat for about 3 min.
Serve hot!

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January 3, 2018

Cumin chicken burger

Cumin chicken burger

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Persons

4

Cumin chicken burger

Ingredients

- Ingredient A -

300g ground chicken (or skinless chicken breasts - finely chopped)
250g brown mushrooms (about 20) - finely chopped
3 garlic cloves - finely chopped
30g fresh ginger - finely chopped
1 onion - finely chopped

- Ingredient B -

1 tsp kosher salt
1 tsp sugar
1/2 tbsp sesame oil
1/2 tbsp thai seasoning sauce
1 tsp cumin

For the sauce

1 tbsp sesame oil
1 tbsp soy sauce
1 tsp balsamic vinegar
1 tsp sugar
1 tsp maple syrup
15g butter

Instructions

1. In a medium bowl, add all the ingredient A and mix. Add "B" to season and knead together well until the mixture turns sticky.
2. Form into patties. In a skillet, heat 1 tbsp vegetable oil over medium-high heat and place the patties. Fry them on both sides until nicely brown or until cooked through.
3. Remove the patties from the skillet and set aside. Using the same skillet (without washing) add all the sauce ingredient and bring it to boil. Serve with the burger you made!

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