International dishesBreads and SandwichesUnited States3 hours, including proving time
For anyone who would rather not buy the buns, this is worth setting an afternoon aside for. The good part is a soft, airy bun scattered with sesame and a golden fried chicken patty. An underproved dough is the risk, since it bakes up dense and heavy.
About 2 hours of proving doubles the dough, and it is ready when a finger pressed into it leaves a dent that does not spring back. In cold weather the bowl goes into a switched off oven with a cup of hot water.
This batch weighs about 1.3kg, at roughly 153 calories per 100g.
Method
Put 250g all purpose flour in a large bowl with 18g kOBE Monk Fruit Blend, 2g salt, 5g yeast, 1 chicken egg and 100ml unsweetened oat milk. Mix, then beat with a mixer until the batter thickens.
Once it has thickened slightly, add 20g softened butter and mix thoroughly, then work in the rest of the flour to form a soft dough. Knead by hand for 10 to 15 minutes.
Cover the bowl with cling film or a damp cloth and prove for about 2 hours until the dough has doubled. It is ready when a finger pressed into it leaves a dent that does not spring back.
Divide the dough into equal pieces and roll each one into a ball. Beat the remaining egg, brush a thin layer over the tops and scatter 10g white sesame seeds. Set them on a tray lined with parchment.
Heat the oven for 10 to 15 minutes at 180 degrees C, put the tray in for 10 minutes so the dough rises a little more, then bake for 20 minutes at 180 degrees C.
Wash 500g chicken breast in lightly salted water, rinse it in clean water, pat it dry and mince it. Mix it with a little salt, seasoning powder and black pepper and leave it for 30 to 45 minutes.
Add a little oil to a small pan, press the minced chicken into rounds the width of the buns and fry until golden on both sides.
Rinse 20g lettuce, 1 tomato and 1 cucumber, drain them and cut them to size.
Build the burger: a bun base, a layer of lettuce, two tomato slices, the chicken patty, more lettuce and cucumber, Lean Mayo with ketchup, chili sauce or mustard as you like, and the top of the bun.
Tips
Soften the butter at room temperature before mixing, rather than melting it.
In cold weather the dough proofs slower, so set the bowl in a switched off oven with a cup of hot water to speed it along.
Without an oven, supermarket burger buns work and only the filling is made at home.
Cool the baked buns completely on a rack before halving them, since cutting them hot compresses the crumb.
Shape the minced chicken into rounds the same width as the bun so the burger sits neatly.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.