The legendary Shake Shack is coming to Singapore on April. So I thought of paying homage to the legends by making one of their secret menu item: the peanut butter burger. It is a simple burger with beef patty, bacon and of cos peanut butter. I do not consume beef, so I used my go-to fried chicken as the patty instead.
I also decided to keep things very simple with just patties and sauce. No salads, no over the top extravagant ingredients, just pretzel buns, fried chicken, mayo and peanut butter sauce. As for the bacon, I put it into the peanut butter. We all know the frustrations when the bacon gets pulled out everytime we bite into a bacon sandwich or burger. So, I used my homemade turkey bacon jam and mix into the peanut butter. And if that isn't enuff, I also added blackcurrant jam. I mean, if you wanna go Elvis, at least do it properly.
At 1st bite, you might be thinking, "what the hell am I eating?" But as you go in for the 2nd and 3rd bite, you will understand how awesome this burger is. When it comes to peanut butter, I only trust Pic's. If you haven't try Pic's yet, pls do give it a try. It contains 95% peanuts with no added chemicals or addictives. Pls use a good quality jam too. It will make all the difference. I really hope you will give this recipe a try and get mind blown by the PBJ sensation.
(Make 4 burgers)
Chicken Thigh Skinless Boneless, 500g
Dried Anchovies Powder, 1/2 TSP
Sea Salt, 1/2 TSP
White Pepper, 1/2 TSP
Smoked Paprika, 1 TSP
Buttermilk, 1 Cup or More
Deep Frying The Chicken:
Canola / Peanut / Vegetable Oil, For Deep Frying
Bleached All Purpose Flour, 1 Cup
Sea Salt, 1/2 TSP
Smoked Paprika, 1/4 TSP
White Pepper, 1/4 TSP
Garlic Powder, 1/4 TSP
Onion Powder, 1/4 TSP
Dried Mushroom Powder. 1/4 TSP
Pic's Smooth Peanut Butter, 2 TBSP
Homemade Turkey Bacon Jam, 2 TBSP
High Quality Blackcurrant / Grape Jam, 2 TBSP
Pretzel Burger Buns, 4
Kewpie Mayo, 4 Heaped Spread
Pls visit my "How To Make Pretzel Burger Buns" for the recipe.
Pls visit my "How To Make Turkey Bacon Jam" for the recipe.
Marinade the chicken.
Slice the chicken thigh into 4 equal pieces.
*To make dried anchovies powder, simply saute the anchovies in a skillet with some oil until crispy. Drain off excess oil and transfer into a spice grinder, blitz until powder forms.*
In a shallow bowl, add in chicken, anchovies powder, salt, pepper, paprika and buttermilk.
Make sure the chicken are fully submerged. Add more buttermilk if necessary.
Cover with cling film and sit in the fridge overnight.
Deep fry the chicken.
Prepare a dutch oven or a deep fryer with at least 3 inches of oil over medium heat.
*Drop a small pinch of flour into the oil. If it starts to sizzle, the temperature of the oil is ready.*
In a shallow bowl, add flour, salt, paprika, cayenne, pepper, garlic, onion and mushroom powder.
*To make mushrooms powder, transfer dried Chinese mushrooms into a spice grinder, blitz until powder forms.*
Stir to combine well.
Add a few TBSP of the buttermilk into the flour mix.
Mix until it resembles bread crumbs.
Dredge the chicken thigh into the flour mix.
Using your clean hands, press the flour onto the chicken.
This ensures that the flour mixture stick to the chicken even the nooks and crannies.
Shake off any excess flour.
Gently drop the chicken away from you into the oil.
Deep fry until golden brown on all sides.
Remove from heat and set aside onto a wire cooling rack to drain off excess oil and to rest.
Assemble the burger.
In a bowl, add peanut butter, bacon jam and blackcurrant or grape jam.
Mix until combine well.
Slice pretzel buns into halves lengthwise.
Spread mayo on the bottom halves.
Place the fried chicken on top of the mayo.
Spread the peanut butter mixture onto the top halves.
Place the top halves over the chicken.