Recipe Chicken Paprika Burger, take 2

[The Late Night Gourmet]

I really wanted a red chicken burger, so I tried something different from what I did the first time: instead of mixing the paprika in, I decided to press it into the surface. The charring you see is similar to what happens when you grill a piece of chicken: it's delicious.

And, the business of pressing the paprika into the surface had an added benefit: it sealed the moisture in the patty, making for a juicy burger, despite how lean it was.

Ingredients

5 ounces ground chicken breast
1 teaspoon mild Hungarian paprika
1/4 teaspoon hot Hungarian paprika, adjusted to your tolerance for pain
2 tablespoons kimchi
salt and pepper (enough to sprinkle both sides of the patty)
mayo and gochujang
green onions, thickly sliced

Directions

1. Blend ground chicken with kimchi, chopping kimchi first if desired.

2. Sprinkle paprika on a sheet of wax paper. Add salt and pepper if using unseasoned ground chicken.

3. Form a patty, and press both sides of the patty into the paprika. Sprinkle additional paprika to fill in any gaps.

4. Add a small amount of oil to a pan, and raise to medium heat. Cook for 5 minutes.

5. Add more oil to the pan, flip patty over, and cook for another 5 minutes. There will be charring as the paprika burns somewhat, but that's normal.

6. Serve with a gochujang-mayo aioli and thickly chopped green onions on a toasted bun.

 

[Morning Glory]

instead of mixing the paprika in, I decided to press it into the surface. The charring you see is similar to what happens when you grill a piece of chicken: it's delicious.

A brilliant move, @The Late Night Gourmet!

 

[The Late Night Gourmet]

A brilliant move, @The Late Night Gourmet!

Thanks!

And, I just realized that I overstated the amount of hot paprika used here: it's far less than the 1/2 teaspoon I wrote on the original ingredient list above (less than a 1/4 teaspoon, actually), so I've adjusted accordingly.

 

[Cinnamonita]

Whoa, the paprika technique! I have to try that out.