Chicken burger with mayonnaise

For burger buns

  • 250 g bread flour
  • 10 g instant yeast
  • 1 egg
  • 100 g water
  • 30 g sugar
  • 4 g salt
  • 10 g skim milk powder
  • 20 g butter or margarine

For chicken patties

  • 1 kg ground chicken
  • 1 large onion, chopped
  • 200 g mayonnaise, Kewpie brand
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup olive oil

For burger buns

  • Combine flour, yeast, sugar, salt and egg in a mixer bowl. Start kneading on medium speed for 5 minutes, at the same time slowly dripping water into the bowl.
  • When the dough has formed a ball, add butter and continue mixing for 10 more minutes. The dough should be smooth and shiny, and slightly tacky but not sticky.
  • Form into a ball and let rest for 10 minutes, covered with clean kitchen towel or plastic.
  • At the end of the resting period, the dough will be 1,5 times bigger than before. Lightly press to release air bubble.
  • Divide dough into 10 portions for normal buns or 20 for mini buns.
  • Shape into balls and arrange on buttered pans. Leave to proof for 90 -120 minutes, till the dough is 3 times the original size.
  • Preheat oven to 190 degree celsius. Bake the buns for 15 minutes till nicely browned. When the buns are out from the oven, quickly brush the top with some butter.
  • Set aside to cool on wire rack.

For chicken patties

  • Combine all ingredients in a bowl. Mix well.
  • Shape the mixture into 10 patties, weighing about 150 g each.
  • Heat some oil in a non-stick pan. Cook the patties till golden brown, 5-8 minutes each side, over medium heat.
  • Remove from heat and arrange the patty between buns, layered with lettuce and spread some mayonnaise on top of the patties.