Hi I was wondering if anyone could help me. I've got some chicken breasts which I'd like to mince myself at home to make burgers but I'm not sure of the best way to do this. Could I use my blender?
Minced chicken
Unless you've got a mincing attachment a blender will turn it into paste pretty quickly.
I'd do it with a knife, if it was me.
I'd do it with a knife, if it was me.
What Espresso said. It'll just turn to mush.
When I make chicken burgers I just butterfly the breasts and cook them on a griddle pan.
When I make chicken burgers I just butterfly the breasts and cook them on a griddle pan.
I've used my processor several times.
Instead of "whizzing" on speed I press "pulse" for a second or two enough times to get the right constituency.
It works.
Instead of "whizzing" on speed I press "pulse" for a second or two enough times to get the right constituency.
It works.
Originally Posted by epicurian:
“What Espresso said. It'll just turn to mush.
When I make chicken burgers I just butterfly the breasts and cook them on a griddle pan.”
“What Espresso said. It'll just turn to mush.
When I make chicken burgers I just butterfly the breasts and cook them on a griddle pan.”
I do that as well and that's great for a nice chicken bun but the point of mincing it is to mix in onions, herbs, chilli etc etc for a burger of choice?
Toby has it right, even putting chicken breast through a mincer can easily turn it into raw pate. Add your onions and herbs/spices before you mince.
Originally Posted by Toby LaRhone:
“I do that as well and that's great for a nice chicken bun but the point of mincing it is to mix in onions, herbs, chilli etc etc for a burger of choice?”
“I do that as well and that's great for a nice chicken bun but the point of mincing it is to mix in onions, herbs, chilli etc etc for a burger of choice?”
Oh, absolutely! Whatever floats your boat!
I suppose I'm more of a purist, or a less is more kind of girl when it comes to burgers. When they come to me with lots of stuff mixed in like onions, herbs and breadcrumbs then I feel like I'm eating a meatball or meatloaf on a bun.
Originally Posted by epicurian:
“Oh, absolutely! Whatever floats your boat!
I suppose I'm more of a purist, or a less is more kind of girl when it comes to burgers. When they come to me with lots of stuff mixed in like onions, herbs and breadcrumbs then I feel like I'm eating a meatball or meatloaf on a bun.”
“Oh, absolutely! Whatever floats your boat!
I suppose I'm more of a purist, or a less is more kind of girl when it comes to burgers. When they come to me with lots of stuff mixed in like onions, herbs and breadcrumbs then I feel like I'm eating a meatball or meatloaf on a bun.”
But do you not find a burger with no seasoning a tad bland? Personally I mix a little pork in with the beef for a 'plain' burger.
Originally Posted by neo_wales:
“But do you not find a burger with no seasoning a tad bland? Personally I mix a little pork in with the beef for a 'plain' burger.”
“But do you not find a burger with no seasoning a tad bland? Personally I mix a little pork in with the beef for a 'plain' burger.”
I don't find beef bland at all. Sat and pepper is all it needs, imo.
Burgers from chicken breasts might need a bit of help though. I've been known to marinate them in Frank's hot sauce and top with blue cheese for a Buffalo chicken burger.
Raw chicken blitzed in a food processor sounds like an unholy mess to me, but you guys say it works so the OP should go for it!
Originally Posted by epicurian:
“I don't find beef bland at all. Sat and pepper is all it needs, imo.
Burgers from chicken breasts might need a bit of help though. I've been known to marinate them in Frank's hot sauce and top with blue cheese for a Buffalo chicken burger.
Raw chicken blitzed in a food processor sounds like an unholy mess to me, but you guys say it works so the OP should go for it!”
“I don't find beef bland at all. Sat and pepper is all it needs, imo.
Burgers from chicken breasts might need a bit of help though. I've been known to marinate them in Frank's hot sauce and top with blue cheese for a Buffalo chicken burger.
Raw chicken blitzed in a food processor sounds like an unholy mess to me, but you guys say it works so the OP should go for it!”
Surely no messier than blitzing anything else in a food processor?
I've used the pulsing method to make beef burgers aswell and they were really delicious
Originally Posted by epicurian:
“Oh, absolutely! Whatever floats your boat!
I suppose I'm more of a purist, or a less is more kind of girl when it comes to burgers. When they come to me with lots of stuff mixed in like onions, herbs and breadcrumbs then I feel like I'm eating a meatball or meatloaf on a bun.”
“Oh, absolutely! Whatever floats your boat!
I suppose I'm more of a purist, or a less is more kind of girl when it comes to burgers. When they come to me with lots of stuff mixed in like onions, herbs and breadcrumbs then I feel like I'm eating a meatball or meatloaf on a bun.”
Me too, I like to make burgers using just good meat, bit of salt n pepper, have been known to pop a blob of cheese in the middle though, that's delish!
Originally Posted by Darcy_:
“Surely no messier than blitzing anything else in a food processor?
I've used the pulsing method to make beef burgers aswell and they were really delicious”
“Surely no messier than blitzing anything else in a food processor?
I've used the pulsing method to make beef burgers aswell and they were really delicious”
Slightly less bacteria grinding chickpeas into hummus, but yes, I have already conceded the point to toby and neo.
Originally Posted by Rocket Queen:
“Me too, I like to make burgers using just good meat, bit of salt n pepper, have been known to pop a blob of cheese in the middle though, that's delish!”
“Me too, I like to make burgers using just good meat, bit of salt n pepper, have been known to pop a blob of cheese in the middle though, that's delish!”
I knew I couldn't be the only one!
Having said that, I think pugamo has the best suggestion in the thread.
Originally Posted by epicurian:
“Slightly less bacteria grinding chickpeas into hummus, but yes, I have already conceded the point to toby and neo.
I knew I couldn't be the only one!
Having said that, I think pugamo has the best suggestion in the thread.”
“Slightly less bacteria grinding chickpeas into hummus, but yes, I have already conceded the point to toby and neo.
I knew I couldn't be the only one!
Having said that, I think pugamo has the best suggestion in the thread.”
Hell yes, anything battered and deep fried is the best
but alas, some of us cant eat that, oven cooked for me
