Poulet Foie Royale Burger

How to make Poulet Foie Royale Burger Recipe - The thing about chicken is you don’t want to eat it rare. (Unless you’re in Japan and you’re into chicken sashimi, but that’s a whole other thing.)

Ingredients:

2 1/2 pounds (1.1 kg) boneless chicken thighs, cut in half lengthwise

1/2 pound (225 g) chicken livers

4 scallions, finely sliced

2 tablespoons (28 ml) soy sauce

3/4 cup (90 g) fine dry bread crumbs

Kosher salt and fresh cracked black pepper, to taste

6 hamburger buns

Tomato-Ginger Ketchup

Peppered Onion Rings

Method:

Place the chicken and livers in the freezer until stiff but not frozen, about 45 minutes. Remove from the freezer and in a large bowl, mix the chicken, livers, scallions, and soy sauce together. Using the coarse plate, grind according to the technique in chapter 1.

In a large bowl, gradually stir the bread crumbs into the ground chicken mixture until the meat is no longer sticky. You may not need the full 3/4 cup (90 g). Divide the mixture into 6 even portions and shape into 1-inch (2.5 cm) thick patties. Season with salt and pepper.

We recommend a two-phase cooking process for these burgers. You can do this on an outdoor grill or indoors. If outdoors, prepare the grill for two-zone cooking. Brush the grill grate with oil and cook the burgers directly over the coals for 3 minutes per side.

Transfer the burgers to the cool side of the grill and cook for 10 minutes more, covered, or until an instant-read thermometer registers an internal temperature of 160°F (71°C).

If cooking indoors, have a sheet pan ready, preheat the oven to 325°F (170°C, gas mark 3), and heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 3 minutes per side. Then transfer to the sheet pan and bake for 10 minutes or until an instant-read thermometer registers an internal temperature of 160°F (71°C).

Transfer the burgers to a plate and allow them to rest, tented in foil, for 5 minutes. To serve: Place the burgers on buns, add ketchup, and top with a generous pile of Peppered Onion Rings. YIELD: 6 burgers

Poulet Foie Royale Burger