Inspired by the Japanese flavours of tonkatsu, we’ve mashed up a chicken burger with chicken katsu to make a burger that’s crisp on the outside, moist with just a hint of green onion flavour on the inside, and smothered in a Japanese-style mayo. Crisp iceberg lettuce lends a satisfying crunch to this elevated take on a classic chicken burger.
Related: This Chicken Caesar Salad Burger is the Best of Both Worlds
ingredients
Tonkatsu Mayo
Burgers
directions
Burgers and sauce can be made the day before cooking.
Combine the tonkatsu mayo ingredients in a small bowl. Set aside until serving.
In a large bowl, mix together, chicken, ½ cup bread crumbs, ¼ cup milk, green onion, salt, and pepper. Divide into 4 equal portions and shape into patties.
Create a dredging station with 3 shallow bowls. Add flour and a pinch each of salt and pepper in one bowl. Beat together the egg and remaining 2 tablespoons milk in the second bowl. Combine remaining 1 ½ cup bread crumbs, sesame seeds, and a pinch of salt and pepper in the third bowl.
One at a time coat the chicken patties in flour, then egg, then bread crumbs. Place on a wire rack and repeat with remaining patties.
In a large skillet pour in oil and heat on medium high. Once hot, carefully lay the patties in the pan, working in batches if necessary, for 3-4 minutes, or until deep golden brown. Flip and cook and additional 2-3 minutes. Place on a wire rack to drain excess oil.
Pour any remaining oil out of the pan and return to medium heat. Toast the buns in the pan for 10-20 seconds, just until lightly golden.
To assemble, drizzle the bottom bun with the tonkatsu mayonnaise.
Top with a handful of lettuce, then a chicken burger. Drizzle with more mayo and top it with the other half of the bun. Leftover burger patties can be stored for 3 days. Reheat burgers in the oven, air fryer or frying pan.
