Every time me and my kids pass by McDonald's, I will always jokingly told my kids, they should make a McNugget burger with curry sauce. My kids will be fascinated by the idea. They will encourage, "why don't you make one?" So, today, I finally step up for the challenge and make this version of Big Mac. I mean, Singaporeans seem to be obsessed with McNuggets and curry sauce, so why not?
I decided to keep this burger simple with just the battered fried chicken and the curry sauce. I didn't include any salad. Because I find that the pairing is already enuff until I realized I need something tangy and fresh to cut thru the richness. That's when the crème fraîche parsley sauce came in. Everything is well balanced without any of the ingredients overpowering one another.
The question now is, will a brioche or any of those fancy sourdough burger bun elevate this burger? I don't think so. As I had said before, a burger is just a pizza; you have to get the dough right 1st. If you get a rich and overpowered dough, you will have a difficult time finding what goes in between. My daughters said that this is perhaps the best burger they have ever had. I chuckled and said, "this is just the beginning."
(Make 4 big mac)
Bleached All Purpose Flour, 45g
Sea Salt, 1.5 TSP
Baking Soda, 1 TSP
Corn Meal, 60g
Corn Starch, 45g
White Pepper, 2 TSP
Onion Powder, 1 TSP
Garlic Powder, 1/2 TSP
Cumin Powder, 1/2 TSP
Coriander Powder, 1/2 TSP
Cayenne, 1/2 TSP
Dried Mushroom Powder, Pinch
Dried Basil, 1/4 TSP
Dried Parsley, 1/4 TSP
Dried Rosemary, 1/4 TSP
Dried Thyme, 1/4 TSP
Skinless Boneless Chicken Breast, 2
Bleached All Purpose Flour, 1 TBSP
Canola / Peanut / Vegetable Oil, For Frying
Crème Fraîche, 4 TBSP
Shallots Finely Minced, 3
Fresh Parsley Finely Minced, A Handful
Fresh Lemon Juice, 1/2
Fresh Lemon Zest, 1/2
Big Mac Style Burger Buns, 4
Homemade Curry Sauce, For Spreading
Pls visit my "How To Make Big Mac Style Burger Buns" for the recipe.
Pls visit my "How To Make Homemade Curry Sauce" for the recipe.
Prepare the batter.
In a large bowl, whisk together flour, salt, baking soda, corn meal, corn starch, white pepper, onion, garlic, cumin, coriander, cayenne, dried mushroom powder, basil, parsley, rosemary and thyme.
Continue whisking until well combined.
Gradually pour in 225ml of water while still whisking.
Whisk until no large lumps. Whisk, whisk, whisk.
Cover with cling film and set aside for 30 mins to rest.
Prepare the chicken nuggets.
Place chicken breast on a working surface.
Butterfly the chicken breast length wise and slice it into halves.
Cover with cling film.
Using a meat mallet, pound the chicken breast until tender and almost the same thickness throughout. You can do this with a rolling pin as well.
Slice each chicken breast into halves. You will end up with 8 pieces of chicken.
Transfer into a large bowl.
Lightly dust and coat the chicken with flour.
Add canola oil into a dutch oven, about 2 inches in depth, over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Using a skewer dredge the chicken nuggets into the batter.
Gently spoon into the oil with some of the batter.
Spoon some of the batter over the chicken while they are frying.
Deep fry until golden brown on all sides.
Remove from heat and drain off excess oil on a cooling rack or a plate lined with kitchen paper.
Repeat the process for the remaining chicken nuggets.
Assemble the burgers.
In a bowl, add crème fraîche, shallots, parsley, lemon juice and zest.
Mix to combine well.
Taste and adjust for seasonings with salt and white pepper.
Set aside in the fridge until ready to use.
Slice each burger buns into 3 tier layers.
Lightly toast them in a skillet.
Spread curry sauce on the bottom bun.
Place a chicken nugget over the sauce.
Spread the 2nd tier with more curry sauce.
Place another chicken nugget over the sauce.
Spread the crème fraîche mixture onto the top bun and finish the burger.
Repeat the steps for the remaining burgers.