Teriyaki Chicken Big Mac
This is another Big Mac which I had envisaged for quite some time. I was sipping my cup of tea, wondering what burgers in Japan look and taste like. Somehow or rather, this Big Mac is born. I actually improvised everything along the way, well, except for the teriyaki sauce. Speaking of teriyaki sauce, please make it from scratch. It is really simple and easy to make; once you make your own teriyaki sauce, you will not go back to store-bought ones again.
I wanna keep this burger simple; I didn't add any salad, I just allow what go in between to work their magic. The thing I am proud of is the tomato ketchup and wasabi sauce I had created for this burger. The tang and the spiciness actually cut thru' the richness really well. The onion jam adds that sweet funk and that extra teriyaki glaze just amps up the whole teriyaki game to another level of awesomeness.
Look at how juicy and savory this burger is. This is how burgers suppose to be, unlike the depressing fast food ones. Not that I am blowing my own horn. But why not set this as a benchmark for all burgers, I mean, do yourself a favor and stop eating at fast food joints. Give this recipe a try and let's stuck our faces into this big mac style burger.
Ingredients:
(Make 4 burgers)
Sauce:
Tomato Ketchup, 1/2 Cup
Wasabi, 1 TBSP Adjust To Preference
Soy Sauce, 2 TBSP
Teriyaki Sauce:
Sake, 6 TBSP
Mirin, 6 TBSP
Light Muscovado Sugar, 3 TBSP
Soy Sauce, 6 TBSP
Teriyaki Glaze:
Slurry, Cornstarch 1/4 TSP + Water 1/2 TSP
Teriyaki Sauce, 1/2 Recipe
Ginger Grated, 1/4 Inch
Garlic Frated, 1 Clove
Chicken Patties:
Ginger, 1/2 Inch
Chicken Breast Skinless Boneless, 250g
Chicken Thigh Skinless Boneless, 250g
Worcestershire Sauce, 1 TSP
Teriyaki Sauce, 3 TBSP
Panko Japanese Bread Crumb, 3 TBSP
Cornstarch, 3 TBSP
Egg Lightly Beaten, 1
Sea Salt, Pinch
Black Pepper, Pinch
Sesame Oil, For Cooking
Nori Flakes, Pinch
Burgers:
Pineapple Fresh Cored And Sliced Into Rings / Canned, 4
Big Mac Style Burger Buns, 4
Onion Jam, 1 Recipe
Equipment:
Cast Iron Skillet / Pan
Burger Patties Press / English Muffin Rings
Sauce Pot
Griddle
Directions:
Pls visit my "How To Make Big Mac Style Burger Buns" for the recipe.
Pls visit my "How To Make Onion Jam" for the recipe.
Prepare the sauce.
In a small bowl, add ketchup, wasabi and soy sauce.
Stir to combine well.
Chill in the fridge until ready to use.
Prepare the teriyaki sauce.
In a sauce pot over medium heat, add in sake, mirin and sugar.
Stir to dissolve the sugar. Stir, stir, stir.
Once bubbles start to form, add in soy sauce.
Stir to combine well.
Bring it up to a slow simmer.
As soon as the sauce coats the back of your spoon, remove from heat.
Transfer half of the sauce into a bowl.
Retain the other half in the pot.
Prepare the teriyaki glaze.
In a small bowl, add cornstarch and water.
Stir to combine well and set aside.
In the same pot, add ginger and garlic.
Bring it up to a simmer.
Add in the slurry.
Stir to combine well.
Bring it up to a simmer.
Simmer for about 1 min.
As soon as the sauce coats the back of your spoon, remove from heat and set aside.
Prepare the chicken patties.
Finely grate the ginger.
Squeeze the grated ginger with your hand to juice out the ginger juice.
Set aside.
If you have a meat grinder, grind chicken as per manufacturer’s instructions.
If you do not have a meat grinder, coarsely dice the chicken and add into a blender.
Blitz until the chicken is coarsely ground.
Transfer into a large mixing bowl.
Add in worcestershire sauce, teriyaki sauce, panko, cornstarch, egg, salt, pepper and the ginger juice.
Light mix to combine well.
*Do not over mix.*
Cover with cling film and set aside in the fridge to marinade for at least 4 hrs.
If you have a burger patties press, grease the press lightly with sesame oil.
Scoop and weigh the chicken mixture onto the press and form them into patties.
You should have 8 equal patties.
If you do not have a burger patties press, you can use English muffin rings.
Divide the chicken mixture into 8 equal size. with a weighing scale.
Grease the muffin rings with sesame oil.
In a skillet over medium heat, drizzle in 2 TBSP of sesame oil.
Once the oil is heated up, place the muffin rings into the skillet.
Scoop the chicken mixture into the muffin rings, gently press with a back of a spoon to from into a patty.
If your skillet is large enuff, you can cook 2 patties at 1 go.
Once the chicken is about half way cooked, you can unmold the muffin rings easily.
Flip the patties. They should be lightly crisped browned and lightly charred.
Brush the patties with some teriyaki sauce.
Drizzle in some more sesame oil, tilt the skillet and baste the chicken with all the liquid.
Once bottom is lightly crisped browned and lightly charred, remove from heat and transfer onto a plate.
Immediately, sprinkle some nori flakes over the top.
Repeat the steps for the remaining patties.
Assemble the burgers.
In the a griddle medium heat, add in pineapple slices.
*You can use the same skillet, but I prefer some grilled marks on my pineapples.*
Brush the pineapples with teriyaki sauce.
Once bottom is lightly charred, flip.
Brush with more teriyaki sauce.
Cook until bottom is lightly charred.
Remove from heat and set aside.
Slice the burger bun into 3 tiers.
In a skillet over medium heat, toast the burger buns until light charred.
Remove from heat and set aside.
Place bottom burger bun on a working surface.
Spread the ketchup wasabi sauce on the bottom bun.
Place a chicken patty over the top.
Drizzle some of that teriyaki glaze over the chicken.
Follow by the grilled pineapple, onion jam and the middle tier of the bun.
Spread with some more ketchup wasabi sauce.
Place another chicken patty over the top.
Drizzle some more of that teriyaki glaze over the chicken.
Follow by the onion jam.
Spread the ketchup wasabi sauce on the top bun.
Place the top bun over the top to finish the burger.
Repeat the steps for the remaining burgers.
Serve immediately.
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