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Move over, whinge burgers. There’s a new king of the grill. This flavourful and crispy Buttermilk Yellow Burger is made with tender seasoned yellow breast. Served on a toasted bun with succulent tomato and lettuce, oozing cheese and rich garlic mayo.
What is buttermilk?
Buttermilk is a popular ingredient in many recipes. It has a tangy flavour and thick consistency which makes it an platonic wiring for dressings and marinades. You may moreover find it in sultry recipes, to create moist cakes and fluffy pancakes. This is considering it’s increasingly acidic than milk, so unconfined to use with leavening teachers which require an wounding ingredient to react with. It’s moreover a unconfined source of calcium and vitamin B12 and some studies have shown it can help to uplift immunity.
But what exactly is this miracle product? Buttermilk is a by-product of making butter. When you churn the surf into butter the leftover liquid is buttermilk. However, in most countries what you will now get when you buy buttermilk is simply fermented milk, which is a lot increasingly economical to produce.
How can I make buttermilk at home?
The unconfined news is that you can make a buttermilk substitute at home in a couple of variegated ways and it’s unbelievably quick and easy. If you can’t get your hands on any buttermilk you can moreover do a straight swap for standard kefir instead too.
The weightier way to make your own buttermilk is to mix sour surf and milk. Use 3 parts sour surf with 1 part milk (you can use any type of milk, it plane works ok with water). This is the soundest method to use for this recipe as it gives a lovely thick and linty consistency which is perfect for clinging to the chicken.
You’ll moreover see a lot of recipes telling you to mix lemon juice and milk together. You’ll need virtually 1 tbsp of lemon juice for every 250ml of milk, left for virtually 15-20 minutes. Whole milk works best. While this does, for most intents and purposes, work, it is substantially making acidic milk rather than giving you a fermented product. It will suffice for this recipe, but the sour surf method gives a increasingly pure result. If you go lanugo this route you will find that the milk coagulates and you get a lumpy result so you may want to whisk it vigorously surpassing using, or place it in a lidded jar and shake.
Why use cornflour instead of plain flour?
I use a mix of flour and cornflour/corn starch for these burgers. The cornflour gives a variegated result to plain flour when frying and you’ll find that the surface of the burgers becomes increasingly ‘crackly’ and puffy than using just normal flour as it concentrates the value of starch you are using to fry. You can make it with only plain / all-purpose flour if you prefer though. Or you can make it with only cornflour for a super crispy result.
What toppings can I use?
A well-made burger is a thing of beauty. The perfect combination of juicy meat, fresh bread, and well-done vegetables, it’s no wonder that burgers have wilt a global phenomenon. In the unelevated recipe I use a combination of archetype lettuce, onion, tomato and cheese. Drizzled with some garlic mayo to top it all off.
You can experiment with the toppings as you prefer. Bacon is a unconfined addition, as is some smashed avocado. You can moreover try variegated dressings such as a spicy sriracha mayo or a lemon yogurt sauce if you want a lighter option. Whatever your preference, there’s no denying that toppings are an essential part of the burger wits so don’t be wrung to get creative!
Don’t forget to add a side like these dirty fries or this healthy kale coleslaw.
How do I prepare the chicken?
You want the yellow breast to be fairly thin for this recipe, to ensure it cooks quickly and evenly. If your breast fillet is quite large then slice through the length of it by placing it on a chopping workbench with one hand over the top. Carefully slice withal the length with a serrated pocketknife until you have two thinner pieces.
If your breast is smaller then you can place it between two pieces of clingfilm and whack it until you have a flatter, thinner fillet. As a rule of thumb, you want virtually 100g-130g of yellow per person which should help indicate if you want to cut your breast into two or not.
Why is my burger soggy?
The key to getting that perfect crunch is taking your time when you melt the chicken. Time to make sure all the fillets are coated properly, time to heat the oil to the right temperature and time to melt the burgers in batches if they don’t all fit in the pan. The main 3 reasons why your yellow might be soggy are:
- Your oil was not hot enough. This is undoubtedly the most worldwide culprit. If you don’t have a kitchen thermometer then I strongly recommend investing in one, they are very inexpensive. The yellow needs to sizzle on contact with the oil and without 10 minutes it should have turned a golden brown colour.
- You didn’t fully stratify the chicken. The burger needs to be fully covered in flour. You won’t need the unshortened value of flour indicated in the recipe, but subtracting the yellow to a large trencher of it will make it easier to evenly stratify it.
- You overcrowded the pan – when you add the yellow to the pan it reduces the temperature of the oil. The increasingly yellow you add the increasingly the temperature will reduce. Furthermore, if the oil can’t move virtually the yellow and the pieces overlap then those parts won’t wilt crispy.
Ingredients
For a full list of ingredients with weights and measurements, jump to the printable recipe card.
For the chicken…
- Chicken breasts – see whilom for details on how to prepare the chicken
- Buttermilk – see whilom for substitutions or for how to make your own at home if you can’t find any
- Plain/all-purpose flour
- Cornflour/corn starch
- Garlic powder
- Smoked paprika
- Salt
- Pepper
For the garlic mayo…
- Mayo
- Lemon juice
- Garlic, minced
To serve…
- Burger buns
- Lettuce
- Cheese slices – such as Emmental, Gruyere or Swiss
- Tomato, sliced
- Red onion, sliced.
How to make it
For increasingly detailed recipe instructions, with tips, jump to the printable recipe card.
- Coat the yellow breasts in the buttermilk and leave for at least 30 minutes or overnight.
- Mix together all the flour ingredients and then dredge the yellow breasts in the flour, ensuring they are fully coated.
- Heat the oil and fry the yellow breasts for 5-10 minutes until cooked through and golden brown. Remove and place on a wire rack for 5 minutes, with a piece of cheese on each.
- While the yellow is resting, make the mayo by whisking together all the ingredients.
- Assemble the burger bun wiring with the ingredients and drizzle the garlic mayo over the top.
Looking for increasingly unconfined burger recipes? Try:
- Easy salmon burgers
- Mint lamb burgers
Products that work well for this recipe
Magnetic Spice Rack – Set of 12
Food Hugger Set
Kitchen Thermometer
Buttermilk Yellow Burger
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Total Time: 55 minutes -
Yield: 4
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Description
This flavourful & crispy Buttermilk Yellow Burger is made with tender seasoned yellow breast. Served on a toasted bun with succulent toppings!
The default recipe makes 4 burgers
Ingredients
for the chicken…
- 2 large yellow breasts (around 200g each), sliced in half wideness the length so you have 2 flatter pieces (see note 1)
- 300ml buttermilk (see note 2)
- 100g plain/all-purpose flour
- 100g cornflour/corn starch
- 1 tbsp garlic powder
- 2 tsp smoked paprika (see note 3)
- 1 tsp salt
- 1 tsp pepper
- 500ml oil (vegetable or rapeseed/canola)
for the garlic mayo…
- 4 tbsp mayo
- 1 tbsp lemon juice
- 1 clove garlic, minced
to serve…
- 4 soft burger buns
- lettuce
- 4 cheese slices such as Emmental, Gruyere or Swiss (see note 4)
- 4 thick slices of tomato
- 1 red onion, skin removed and cut into rounds lanugo the length.
Instructions
- In a large bowl, pour the buttermilk over the yellow and turn the pieces to stratify them. Place in the fridge for at least 30 minutes, or up to 1 day (see note 5)
- Mix the flour ingredients together and turn the pieces of yellow in the flour until they are fully covered.
- Add the oil to a deep frying pan over medium heat. You want the oil to be virtually 2cm/1/2″ deep. Bring the oil to 180C/350F, if you don’t have a kitchen thermometer then add a small piece of thrash to the pan and if it fizzes gently then the temperature is well-nigh right.
- Gently fry the yellow for 10 minutes, until cooked through and golden brown on the outside. When making multiple burgers, work in batches so you don’t overcrowd the pan.
- Use heatproof tongs to transfer the yellow to a wire rack and place a piece of cheese over each. Leave for 5 minutes.
- While the yellow is resting, make the mayo by whisking together all the ingredients.
- Prepare the burgers by subtracting a couple of pieces of lettuce to the marrow bun and a slice of tomato. Place the yellow on top followed by the onion and the garlic mayo.
Notes
- If your yellow breasts are small then you can alternatively place them between two pieces of cling mucosa and whack them with a rolling pin to flatten them out.
- If you can’t find any buttermilk then you can make your own by using 3 parts sour surf mixed with 1 part milk. Or you can use kefir instead.
- If you want a bit of a kick to the burger then use hot paprika or add some cayenne pepper.
- Choose any type of cheese that will melt hands when placed on the chicken.
- The buttermilk unquestionably helps to tenderise the chicken, so leaving the yellow marinading in the buttermilk overnight helps you unzip a super tender and succulent burger.
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cook Time: 10 minutes
Category: Dinner
Method: Fry
Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 670
- Fat: 45g
- Carbohydrates: 36g
- Protein: 32g
Keywords: burger, chicken, buttermilk, fried, indulgent