Chicken Fried Steak Burger
No need to argue what is more of a staple of traditional cooking…Chicken Fried Steak or a Burger…COMBINE THEM!!!
Equipment needed:
Air Fryer
2 Mixing Bowls
Measuring Cups & Spoons
Whisk
Tongs
Frying Pan
Ingredients:
- 4 Fresh ground Sirloin Patties (5/6 ounces each)
- 4 Burger Buns (I chose Ciabatta Buns as they tend to not fall apart with a lot of moisture.)
- 2 1/3 Cups all-purpose flour
- Canola Spray
- Butter
- Approx. 2 TBSP Beef Fixx
- Approx 1 TBSP Brisket Fixx
- 2 ounces Motley Mustard
- 2 TBSP Olive Oil
- 4.5 cups Milk
- 2 Large Eggs
- Bacon (optional)
Instructions:
- In one mixing bowl add 2 cups of flour.
- In another bowl beat 2 eggs & add 1.5 cups of milk.
- Season both sides of the burger patties with Brisket Fixx & allow to sit for 10 minutes for seasoning to absorb.
- Gently set burger patty in bowl of flour and toss flour over the top of the patty.
- Remove burger patty from flour & submerge in egg/milk mixture, coating entirely.
- Transfer burger from egg wash, back to flour mixture, coating entirely. Repeat for each burger patty.
- Spray both sides of the first 2 burger patties with canola spray.
- Take 2 patties and add to a preheated (200°C) Air Fryer and cook for 7-8 minutes until they reach an internal temp of at least 165°F.
- After first 2 patties are finished, pour drippings into a preheated frying pan and return to heat source.
- Add 2 more patties to your air fryer & set aside the cooked ones. (I like to put them on a plate inside my microwave to keep them warm)
- While the other patties are cooking, add 1/3 cup flour to the drippings and whisk, creating a golden brown paste. If the flour is too greasy, add a little more flour, if it’s still dry and/or clumpy, add a tablespoon of butter.
- Keep whisking until the roux becomes a deep golden brown.
- Add 2 TBSP Beef Fixx and 3 cups of milk. Be prepared to add more milk if it becomes overly thick.
- Slice the burger bun, add a patty & spoon on some gravy…Top with Bacon if that’s your type of thing & enjoy!
