The Barnyard Burger

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The Barnyard Burger

Literally a year in the making, I finally got around to making myself this death wish of a burger.  The problem was the long ass prep and cook time.  You’ve got to let your chicken sit in buttermilk overnight, then fry up low and slow for over an hour.  Then you’ve got to cook up your bacon and burger, which can cost you up to three spots to clean up!

So I decided to cook the burger and bacon on the flat top and the chicken in the skillet, this way I wouldn’t have to run in and out.  Trust me, it’s well worth it.

What is the Barnyard Burger?  It’s basically all the animals you’d find at a barnyard cooked up to perfection on a buttery roll.  Yea, it’s good.

Ingredients:

Burger

Ground beef 80/20 blend

Seasoning of your choice

Bacon

American Cheese

Brioche bun

Butter

Onion

 

Fried Chicken

Chicken breast

Buttermilk

Frank’s hot sauce

All purpose flour

Vegetable oil

 

First of all, you want to start this the night before you plan on eating.  Get a large bowl and fill it with a quart of buttermilk.  Add in about 20 splashes of Frank’s Hot Sauce.

The Barnyard Burger     The Barnyard Burger

Stir well.

The Barnyard Burger

Clean your chicken breasts, removing all fat.

The Barnyard Burger

Cut up into chunks.

The Barnyard Burger

Using a meat tenderizer, beat your meat. (If you don’t have one, you can also soften the chicken with the back of a knife)

The Barnyard Burger

Place in the buttermilk, cover and let sit in fridge overnight.

Now that it’s burger day, start off by heating up some oil in a skillet on low heat.  You want about an inch of oil.

Using a fork or tongs, remove chicken from buttermilk, toss in a bowl of flour.

The Barnyard Burger     The Barnyard Burger

Go back into the buttermilk once more.

The Barnyard Burger

And finally back into the flour.  This will make some super crispy chicken.

The Barnyard Burger

Lay it down in your hot oil and let cook.  This should take about an hour on low heat.

The Barnyard Burger

In the meantime, heat up a griddle to 300°.

Lay down 4 strips of bacon.

The Barnyard Burger

Take a softball sized lump of ground beef, season with your favorite seasoning and mush it up.  Mash it down in that bacon fat to cook.

The Barnyard Burger

Now you want to take a slice of onion that is about 3/4″ thick.  Basically do the same dredging process as you did with the chicken – buttermilk, flour, buttermilk, flour, into the pan.

The Barnyard Burger     The Barnyard Burger

Back to the griddle, as everything is nearing completion, grab yourself a nice bun.  Lay down some butter to melt, place the buns face down on top to brown.

The Barnyard Burger     The Barnyard Burger

The Barnyard Burger

Remove the chicken when done and let the oil drip off.  Slice into 3 strips.

The Barnyard Burger

Now it’s time to start stackin!  Add a few slices of cheese to your burger, a couple strips of bacon, the cut up chicken, more cheese, more bacon, a couple onions rings, and top it all off with some of your favorite BBQ sauce.  Enjoy!

The Barnyard Burger     The Barnyard Burger

The Barnyard Burger     The Barnyard Burger

The Barnyard Burger     The Barnyard Burger

 

The Barnyard Burger     The Barnyard Burger

 

Rating:

After a year of waiting, this was well worth it.  And well worth the huge mess in my kitchen.  This one’s a 10 out of 10.  Next time you’re having a get together or just wanna disgust your friends, try this out.

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