Mustard Seed Chicken Burger
Hubert Keller with Penelope Wisner
The secret to this chicken burger bursting with flavor is mustard seeds. They are soaked until they pop easily against the teeth, like the best caviar but with a spicy hit. Serve with a light and healthy quinoa salad recipe.
Build your own: Try sliced raw apple for a change. The soaked mustard seeds keep very well in the refrigerator and give an extra zap of flavor to mashed potatoes, soups, pasta, and roasted fish, and to cream and butter sauces.
- 3 tablespoons dry white wine
- 2 tablespoons brown mustard seeds
- 1 tablespoon white wine vinegar
- 1 tart green apple, peeled
- 1 1/2 pounds uncooked, skinless, boneless, dark chicken meat (from legs and thighs), coarsely chopped and chilled
- 1 tablespoon Dijon mustard
- 4 green onions, white and light green parts only, finely sliced (about 1/2 cup)
- 2 tablespoons olive oil, plus more for brushing
- Sea salt and freshly ground black pepper
- 4 onion buns
- 1 ripe avocado
- Piquillo Pepper Ketchup
- Endive-Apple Salad
1In a small saucepan, mix together the wine, mustard seeds, and vinegar. Bring to a boil and pour into a small bowl. Cover and let sit at room temperature overnight. The seeds will soften and swell. Drain and reserve the seeds. Refrigerate in a covered container until needed. The mustard seeds can be soaked and drained well ahead of time.
2Coarsely shred the apple into a large bowl. Add the chicken, mustard seeds, Dijon mustard, and green onions. Lightly but thoroughly knead them together well. Handling lightly to keep the texture light and juicy, divide the chicken into 4 evenly sized patties about 1 inch thick. Cover and refrigerate for at least 30 minutes or as long as overnight.
3When ready to cook, heat 2 tablespoons of the olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Brush the burgers on both sides with olive oil and generously season on both sides with salt and pepper.
4Cook the burgers in the skillet, turning once or twice, until browned and cooked through, 10 to 15 minutes. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450°F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook until done as above.
5While the burgers cook, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted. Or toast them on the outer perimeter of the grill rack.
6When the burgers are done, remove them to a warm platter, keep warm, and let rest for several minutes while dressing the buns. Peel, pit and slice the avocado.
7To build the burgers, spread the bun bottoms with the ketchup. Add several avocado slices, then sprinkle the burgers with salt and pepper. Top with a small pile of the endive-apple salad. Cover with the bun tops and serve immediately. Pass more of the ketchup at the table.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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