Styrian Chicken Thigh Burger – Chicken in a Bun

Name: Styrian Chicken Thigh Burger – Chicken in a Bun
Total time: 3 h
Yield: 4
Ingredients: 3 tbsp milk; 30 g cane sugar; 300 g all-purpose flour; 80 g pumpkin seed flour (= press cake flour), alternatively plain flour; 100 g Steirerkraft Pumpkin seeds finely ground; 1/2 cube fresh yeast; 1 large egg; 35 g butter (softened); 9 g salt; 240 ml water (lukewarm); 50 g Steirerkraft Pumpkin seeds coarsely chopped; 4 chicken thighs (boneless); 4-8 slices oxheart tomatoes; 4–8 slices red onion; 200 g cottage cheese; 1 clove garlic; Herbs to taste; Fresh sprouts (e.g. radish sprouts); Salt; Pepper; 1 tbsp clarified butter; 1 tbsp butter

Almost everyone loves burgers. With homemade buns, they are an especially delicious treat.

Difficulty: medium Total time: 3 h Portions: 4

Main Courses with pumpkin seeds

Bun

3 tbsp milk
30 g cane sugar
300 g all-purpose flour
80 g pumpkin seed flour (= press cake flour), alternatively plain flour
100 g Steirerkraft Pumpkin seeds finely ground
1/2 cube fresh yeast
1 large egg
35 g butter (softened)
9 g salt
240 ml water (lukewarm)
50 g Steirerkraft Pumpkin seeds coarsely chopped

Burger

4 chicken thighs (boneless)
4-8 slices oxheart tomatoes
4–8 slices red onion
200 g cottage cheese
1 clove garlic
Herbs to taste
Fresh sprouts (e.g. radish sprouts)
Salt
Pepper
1 tbsp clarified butter
1 tbsp butter

Pumpkin seeds finely ground

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

Regionaler Kürbiskern-Samen in grüner Verpackung mit Herz-Design.

Pumpkin seeds coarsely chopped

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

SteirerKraft Kürbiskerne, grob gehackt, in grüner Verpackung mit Herz-Design.

Bun Preparation

Heat the milk to 45 °C and combine in a bowl with 1 tbsp sugar, 1 tbsp flour and the crumbled yeast. Leave to stand for 10 minutes until bubbles form.
Meanwhile, lightly beat the egg with the remaining sugar in a bowl.
Using a stand mixer fitted with a dough hook, mix the softened butter with both types of flour, the finely ground pumpkin seeds and the salt until evenly combined. The mixture should resemble coarse crumbs. Gradually add the yeast-milk mixture, lukewarm water and egg. Knead on medium speed for about 6 minutes. Even if the dough initially seems sticky and greasy, do not add any extra flour. It is fine for the dough to remain slightly sticky. Shape into a ball, place in a bowl, cover with cling film and leave to rise at room temperature for about 1–2 hours.
Lightly flour the work surface. Divide the dough into 8 equal pieces and shape each one into an even ball. You can weigh them if you want them to be exactly the same size. Place the balls about 5 cm apart on a baking tray lined with baking paper. Leave to rise again for about 30 minutes. Preheat the oven to 200 °C top/bottom heat.
After rising, brush the buns all over with water and sprinkle with the coarsely chopped pumpkin seeds. Bake for 15–20 minutes until golden brown.

Burger Preparation

Season the boneless chicken thighs with salt and pepper. Heat 1 tablespoon of clarified butter in a frying pan and sear the chicken thighs on both sides. Transfer them to an oven preheated to 160 °C and cook for another 10 minutes. If available, the chicken thighs can also be prepared in an air fryer.
Meanwhile, slice the tomatoes and onion. Finely chop the garlic and herbs of your choice, such as rosemary, and mix them into the cottage cheese. Season with salt and pepper.
Slice the buns open and toast the cut sides in a frying pan with a little butter until golden brown.
Spread the bottom halves of the buns with the cottage cheese mixture. Place the chicken thighs on top, followed by the oxheart tomato slices, onion and sprouts. Add the top halves of the buns and serve.

What is Press Cake?
When pumpkin seeds are gently roasted and then pressed, pumpkin seed oil is produced along with what is known as press cake. This contains protein, fibre and minerals and can be processed into pumpkin seed flour. The flour can be used in smoothies, shakes and bars, as well as for baking. Around 10–25% of conventional flour can be replaced with pumpkin seed flour to add a nutty flavour to bread, cakes or pancakes.