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.
Ground beef 80/20 blend
Seasoning of your choice
Frank’s hot sauce
All purpose flour
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.
Clean your chicken breasts, removing all fat.
Cut up into chunks.
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)
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.
Go back into the buttermilk once more.
And finally back into the flour. This will make some super crispy chicken.
Lay it down in your hot oil and let cook. This should take about an hour on low heat.
In the meantime, heat up a griddle to 300°.
Lay down 4 strips of bacon.
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.
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.
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.
Remove the chicken when done and let the oil drip off. Slice into 3 strips.
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!
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.