Chicken Fried Hamburgers Recipes

CHICKEN FRIED HAMBURGER

Steps:

• Form the ground beef into quarter pound patties. Sprinkle with salt and pepper as desired and place the burgers in the refrigerator to chill for 1 hour or as long as overnight. Place the milk in a shallow bowl. Place the flour in another shallow bowl. Heat the shortening in a heavy, deep skillet over medium-high heat to 360 degrees F. Dip each burger patty first in the milk, coating it completely and letting any excess drip off. Next, coat the burgers in the flour on both sides. Place the burgers in the hot shortening and cook on each side until crispy and browned, about 3-4 minutes per side. Remove the burgers from the skillet and let drain on paper toweling. Serve on buns with your favorite burger toppings or try a southern twist and serve them on buns with country style white gravy.

CHICKEN FRIED HAMBURGER MEAT

Steps:

• Put the 2 tbsp of oil in frying pan, and heat it up on medium heat.
• In a medium bowl mix the eggs salt and pepper, set aside.
• On a large plate make an even layer of the flour, set aside.
• I formed the hamburger meat into patties a little bigger then usual, about the size of a chicken fried steak, and made them as thin as possible.
• Then I put the pattie in the egg mixture. Let it soak a little, if you don't the meat will fall apart easy.
• Then I placed the pattie in the flour and coat both sides very well. Now this is my preference, I like to double dip my meat, now if you do that you need to be careful the hamburger meat doesn't fall apart.
• After I coat the pattie I put it in the frying pan. I usually let mine fry about 5 mins on each side ( I like them very dark and crispy).
• Then serve on a piece of bread and peppered gravy or with your favorite sides.

CHICKEN-FRIED HAMBURGER

Steps:

• In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
• Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.

CHICKEN FRIED HAMBURGERS

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.

POOR MAN'S CHICKEN FRIED STEAK

Steps:

• Divide the meat into 4 pieces, and flatten into thin beef patties. Heat a heavy skillet over medium heat until almost smoking, and cook the beef patties until browned on both sides, about 4 minutes per side; set the cooked burgers aside. Drain excess grease but leave any browned drippings in the skillet.
• In a shallow bowl, mix together 1 cup of flour with salt and black pepper. In a separate shallow bowl, beat the eggs until smooth, mixing in a half teaspoon of water if needed.
• Heat the vegetable oil in the skillet over medium heat. Dip both sides of cooked burgers into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the burgers. Place the burgers into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Set burgers aside.
• Spoon away any excess vegetable oil. Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour. Gradually whisk in milk, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken-fried beef patties.

PAN-FRIED CHICKEN BURGERS

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.