New Orleans Grilled Chicken Thigh Burger

Overview

I have wanted to make chicken drumsticks for a long time. When I thought of frying chicken drumsticks in a pan, I instinctively didn’t want to make them. I don’t mind frying things, so I chose not to fry them if I could, so I kept saying this as an excuse for not doing it. When I saw that the chicken legs were roasted in the oven without frying, I decided to make them once. I bought the chicken legs in the supermarket, removed the bones and marinated them the night before, and grilled them the next day. The hamburger recipe this time is good, the film comes out quickly, and it uses the one-time fermentation method. The baked hamburgers are also soft and stringy. Friends who are pressed for time can try the one-time fermentation baked bread. I often use the one-time fermentation method, which saves time and effort!

Ingredients

Steps

First, marinate the chicken legs, remove the bones and wash the Pipa legs.
Add Orleans barbecue seasoning, cumin, Heinz barbecue sauce, and 30 grams of water.
Use gloves to grasp the chicken legs and seasonings evenly to make them more flavorful.
Place in a plastic bag, tie tightly, and refrigerate overnight.
Take out the marinated chicken legs and prepare corn starch, bread crumbs and egg liquid.
Dip the chicken legs in starch, eggs, and bread crumbs in sequence.
Wrap the chicken legs well, put them in the baking pan, and bake them in two batches.
Place in the preheated oven at 200 degrees for about 25 minutes, then take out the roasted chicken legs.
Put water, eggs, sugar, salt (salt and sugar should be placed diagonally), bread flour, and yeast into the bread bucket in order, and select a dough mixing program.
After a program is completed, add softened butter and select a kneading program again. It takes a total of one and a half programs until the dough comes out.
After mixing, take it out and roll it into a round ball (selected one-time fermentation method).
Divide into 6 equal portions.
Take a piece of dough and roll it into a round shape.
Roll all the dough into a round shape and put it into a baking pan. Put it in the oven to ferment. Put a bowl of hot water in it to increase the humidity.
After fermentation, take it out and let it ferment for about 35 minutes. The burger bun will obviously become larger. At this time, preheat the oven to 180 degrees for 5 minutes.
Brush burger base with egg wash and sprinkle with sesame seeds.
Place in the middle rack of the oven at 180 degrees for 20 minutes, then take out and let cool.
Prepare the ingredients for the burger. Wash the lettuce in advance to control the moisture, and wash and slice the tomatoes.
After the burger base has cooled, cut it in the middle.
Start assembling the hamburgers, followed by hamburger slices, salad dressing, lettuce, grilled chicken drumsticks, cheese slices, tomato slices, salad dressing, top hamburger slices, an Orleans Grilled Chicken Leg Burger is enough, let’s eat!
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures

Overview

Tags

Ingredients

Steps