CHICKEN FRIED HAMBURGER WITH WHITE GRAVY
Chicken Fried Hamburger with White Gravy is an inexpensive ground beef recipe that's pure comfort food. Serve over mashed potatoes for a delicious southern meal.
Provided by Christin Mahrlig
Categories Main Dish
Time 37m
Number Of Ingredients 18
Steps:
- Combine all ingredients for dredge in a shallow dish and mix well.
- Mix the 1 teaspoon of salt and 1/4 teaspoon pepper into ground beef. Divide ground beef into 8 equal pieces and flatten into 1/2-inch thick patties.
- Pour buttermilk into a shallow bowl.
- Dredge patties in dredge mixture, dip in buttermilk, and then dredge a second time, making sure they are coated well.
- Pour 1/2-inch of oil in a deep cast iron skillet (or another type of skillet). Heat oil to 350 degrees.
- Fry 4 pieces at a time, cooking for 3 to 4 minutes per side. Drain on paper towels.
- Repeat with remaining 4 patties. If desired you can keep the first 4 warm in a 200 degree oven.
- To make gravy, pour excess oil out of the pan, leaving 1/3 cup of oil and the browned bits in the pan.
- Add flour and place over medium heat. Whisk for 1 minute.Whisk in milk, onion powder, salt and pepper. Cook until thick and bubbly. If you want the gravy thinner, add a little more milk.
CHICKEN FRIED HAMBURGERS
Make and share this Chicken fried Hamburgers recipe from Food.com.
Provided by Ellies Mom
Categories Meat
Time 30m
Yield 5 serving(s)
Number Of Ingredients 3
Steps:
- roll hamburger into patties.
- rinse one hamburger patty.
- lay in flour and heavily dust.
- rinse lightly.
- dust in flour again.
- lay in warm skillet with melted crisco.
- repeat process for each hamburger patty.
- you can make a nice gravy with flour and water after hamburgers are finished cooking.
Nutrition Facts : Calories 195.1, Fat 13.6, SaturatedFat 5.3, Cholesterol 61.7, Sodium 59.9, Protein 16.9
MOM'S CHICKEN FRIED HAMBURGER PATTIES
Although updated for just four servings this was a favorite for Sunday dinner where mom would turn 2 pounds of ground beef into something that would feed her family of nine and make us feel like we had dined at the nicest restaurant in town. There is no way it could have tasted any better to her family.
Provided by alice burt
Categories Burgers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Place the flour in a shallow dish
- 2. whisk the egg and milk together in another shallow dish.
- 3. Place the cracker crumbs in a shallow dish
- 4. Make four patties out of the ground beef
- 5. Place enough oil in either a nine or ten in skillet to be about an 1/8 to 1/4 inch deep and begin heating the oil on medium heat.
- 6. Dredge the patties in first the flour be sure to coat both sides really well, then dip into the egg milk mixture coating both sides. ( this is the secret to getting your cracker or bread crumb coating to stick on any meats when you use the flour first then your egg mix it forms a type of glue that your cracker or bread crumb coatings stick to easier.) Last coat both sides well with the cracker crumbs. Salt and pepper to taste.
- 7. When oil is hot place your patties in the pan and fry on each side 7 or 8 minutes until nicely golden brown and juices run clear.
- 8. Mom always made homemade cream gravy, mashed potatoes and corn on the cob when in season along with her hot from the oven biscuts with butter and honey from our own hive. Oh my was this a wonderful meal.
KOREAN FRIED CHICKEN BURGERS
Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Snack, Supper, Treat
Time 50m
Yield Makes 4
Number Of Ingredients 20
Steps:
- Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
- Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
- Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.
Nutrition Facts : Calories 415 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
PAN-FRIED CHICKEN BURGERS
Delicious chicken burgers for grilling or pan frying! Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.
Provided by B~sizzle
Categories Main Dish Recipes Burger Recipes Chicken
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons oil in a medium saute pan over medium heat. Add onion, bell pepper, jalapeno pepper, and garlic. Saute until onion is translucent and vegetables are soft, 5 to 7 minutes. Remove from heat and let cool, about 10 minutes.
- Add cooled vegetables to chicken and mix thoroughly. Add artichokes, olives, egg, bread crumbs, parsley, oregano, paprika, chili powder, red pepper flakes, cumin, celery salt, and sage. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
- Heat remaining olive oil in the same pan over medium-high heat. Cook patties until no longer pink in the centers, 2 to 3 minutes per side.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 7.2 g, Cholesterol 145.3 mg, Fat 18.3 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 3 g, Sodium 470.3 mg, Sugar 1.7 g
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