Chicken-Fried Breaded Hamburgers
Regular hamburgers are great on their own, but chicken-fried breaded hamburgers have the juiciness of regular burgers and the savory crispness of fried chicken. If a burger married fried chicken, you would get this hearty sandwich. They're extra crispy and delicious!
Servings: 4
Calories: 544kcal
Equipment
Ingredients
For the Breaded Burgers
- 8.8 ounces lean ground pork 250 g
- 8.8 ounces lean ground beef 250 g
- 2 tablespoons evaporated milk
- 1 egg
- ½ cup chicken shake ‘n bake mix (original crispy) + about ½ cup extra for breading the patties
- 1 ½ teaspoons lemon zest optional
- 1 teaspoon parsley flakes
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons canola oil
- 4 burger buns
- desired toppings
For the Burger Sauce
- ¼ cup ketchup
- ¼ cup mayo
- 1 tablespoon Worcestershire sauce
Instructions
- Mix together the ground meat, evaporated milk, egg, ½ cup shake ‘n bake mix, lemon zest, parsley, garlic powder, salt and pepper. (For a more tender burger, handle the meat mixture as little as possible and form loose burger patties.)
- Make 4 equal-size patties with the mixture.
- Spread another ½ cup of shake ‘n bake mix onto a plate. Press the patties into the mix on both sides and edges, until covered.
- Mix the sauce ingredients together and reserve.
- Heat a large frying pan over medium heat and add the canola oil. Once the oil is hot, fry the hamburger patties for about 4 to 5 minutes per side, until golden brown and fully cooked.
- Optional: Toast the burger buns by frying them on the open side in a clean frying pan over medium heat, just until lightly toasted (about 30 seconds or so).
- Add the hamburger patties to the toasted burger buns with desired toppings and burger sauce. Enjoy!
Notes
- Leftover raw meat: Leftover ground beef and pork can be refrigerated or frozen for another use.
- Burger patty thickness: I use a 4” circular cookie cutter to shape the burgers with a burger thickness of about ¾“ to 1”.
- Cheese: If you're adding cheese slices, add them on top of the patty during the last minute or two of cooking.
- Temperature: Ground meat should reach an internal temperature of 160°F. Use an instant read food thermometer for the patties.
- Keep it crispy: When taking the burger patties off of the heat, don't stack them on top of each other. I like to transfer them to a baking rack with paper towel underneath to catch any grease drippings. This way the coating will stay nice and crispy.
- Storage: Leftover burger patties can be stored in an airtight container in the fridge for up to 3 to 4 days. Toppings should be stored separately.
Nutrition
Calories: 544kcal | Carbohydrates: 39g | Protein: 33g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 708mg | Potassium: 563mg | Fiber: 2g | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 5mg
