Chicken burgers?

Guest2

Guest2

Guest2

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Tonight I made home-made burgers - 1/2 lb of mince, egg, jamaican jerk pepper, xhot nandos sauce, 1/2 onion, 2 mushrooms, 1 tomato, salt, pepper. mix together into 2 burgers and bang in oven

These were stupidly tasty. I have taken out some chicken breasts, if I shread the chicken can I do them the same in the oven, or would they be too undercooked?

Ta
 
Given that you've not really specified the time they'll spent in the oven; who knows?

But as you seem to know what you're banging on about, I'm pretty sure you'll be able to judge how long it would take the chicken to cook. I'm not entirely sure that shredded raw chicken breast will form into a decent burger, but give it a whirl and let us know how you get on.
 
I'd say the hardest part after shreading the chicken would be binding it all together..

Give it a whirl though, share a recipe if you get it right and don't end up with the two bob bits! :D
 
Just butterfly the breast then marinate or use dry rub. Add more condiments after cooking and eat.

Why would you ever want to shread good chicken breast?
 
glitch said:
Lots of reasons.

Although you'd generally be shredding it after you'd cooked it, not before.
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:confused: why would you only shred it once cooked.


you can cook it in the oven, but being burgers and chickens, it'll be prone to drying out, due to lack of fat.
 
HOW do people do this? :mad:

Everytime I add egg to homemade burgers, I get 'egg' everywhere in the pattie.

It looks and tastes like it's got egg in it after it's cooked. :confused:
 
Greenlizard0 said:
HOW do people do this? :mad:

Everytime I add egg to homemade burgers, I get 'egg' everywhere in the pattie.

It looks and tastes like it's got egg in it after it's cooked. :confused:
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You want about 1 egg to 0.5lb/500g mince - scale up/down from that :)
 
AcidHell2 said:
:confused: why would you only shred it once cooked.
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Tell you what; you shred your chicken before you cook it and I'll shred mine after I've cooked it and we'll see which one comes out the best.

Greenlizard0 said:
HOW do people do this? :mad:

Everytime I add egg to homemade burgers, I get 'egg' everywhere in the pattie
Click to expand...
Your quantities must be off. Either that or you're adding egg to a mixture that's already too wet.

Try another recipe. Or try just adding the yolk and not the white if you really need something to bind the mixture together.
 
AcidHell2 said:
That depends on what you are doing with it. if you are mincing for say burgers.
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I'd say it was more to do with food science.

You'll have the devil of a time trying to shred uncooked chicken, especially as the protein strands won't be wanting to come apart without a fight!
 
glitch said:
Tell you what; you shred your chicken before you cook it and I'll shred mine after I've cooked it and we'll see which one comes out the best.
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You're having a laugh aren't you? :confused:

Way to make a dry stringy shredded chicken something, that's not a burger.
 
AcidHell2 said:
shred does not mean pull apart.

Isn't it something like small cut, as you shred lettuce.
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If you were asked for shredded chicken for a recipe it would be the same sort of thing as you'd find in an enchilada or a bowl of Tom Kha Gai.

I'd say that pulling apart a cooked chicken breast is shredding. Slicing it up into thin pieces when raw, isn't.

Jonny69 said:
You're having a laugh aren't you? :confused:

Way to make a dry stringy shredded chicken something, that's not a burger.
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Having a laugh? No.

Where did I say I'd shred chicken breast for a burger? This all started from someone asking why you'd shred chicken at all.
 
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