Ingredients
For Burger Buns:
SwissBake® Dark Harvest Type 80 Flour - 1000 gm
Sugar - 25 gm
Salt - 15 gm
Yeast - 30 gm
SwissBake® Enzy X-2D - 20 gm
Water (cold) - 600 gm
Oil - 50 gm
Black Sesame Seeds - 80 gm to 100 gm
For Chicken Patty:
Chicken Breasts - 500 gm
Plain Yoghurt - 70 gm to 80 gm
All Spices - 5 gm to 6 gm
Water - 240 gm
Salt - AS REQUIRED
Flour - 120 gm
Breadcrumbs - 150 gm
Eggs - 2 Nos.
Pepper - As Required
Oil - For Deep Frying
For Burger Sauce & Filling:
Hung Curd - 250 gm
Extra Virgin Olive Oil - 50 gm to 60 gm
Lemon Juice - 30 gm to 40 gm
Mustard Sauce - 30 gm to 40 gm
Salt- As Required
Pepper - As Required
Method
FOR MAKING BUNS:
Add all the ingredients in a mixing bowl.
Using a spiral mixer, mix slowly for 2 mins and fast for 8 to 10 mins.
Bulk fermentation for 20 mins.
Scale the dough for 80 - 100g and roll out the dough.
Final proofing for 35 - 40 mins at 32°C and 85% relative humidity.
Bake at 230°C for 10 -12 mins.
FOR MAKING CHICKEN PATTY:
Whisk together yoghurt, all spices, salt, pepper powder and water.
Wash and slice the chicken breast, add them to the mixture and keep it aside for 1 - 2 hours.
Now mix flour, salt and red chilli powder and keep it aside.
Beat eggs and keep it aside.
Drain the mixture from the chicken, place them in the flour mixture, and coat them well.
Dip it in the egg mixture and then roll it in the bread crumbs.
Deep fry in hot oil on medium-high heat until golden brown and cook completely.
Drain them on a kitchen tissue.
FOR MAKING SAUCE:
Prepare a sauce by stirring hung curd, mustard sauce, olive oil, salt, pepper and lemon juice.
ASSEMBLING THE BURGER:
Slice and toast the bun in the pan.
Place the patty, then lettuce and tomato.
Add the sauce over the tomatoes, and place the other half of the bun.
Serve chicken burger immediately.
Baking Tips
Apply egg wash or milk wash on burger buns for shiny golden brown crust. Make at lower temperatures for longer time to keep the buns soft and moist.
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