Chicken-fried Hamburger (makes 6 hamburgers)
Okay, on to the recipe. If you like hamburgers and you like grease and you like breading and you want something rich, then this is the way to go.
- Peanut Oil for deep-frying
- 2 pounds ground beef (15 to 20 percent fat)
- Kosher salt and pepper
- 4 large eggs
- 1 1/2 cups heavy cream
- All-purpose flour for dredging
- Hamburger buns
- Your favorite burger accoutrements
Adapted from cookingquest.wordpress.com
Preheat a deep fryer or a large potful of peanut oil over high heat to 375 degrees. Form the meat into six, five to six ounce patties. Season liberally with salt and pepper.
Whisk the eggs and cream together in a shallow bowl. Put the flour in a separate bowl or pie pan. Dredge one of the hamburger patties in the flour and brush off the excess. Dunk the floured patty in the egg and cream mixture, lift, drain and repeat, dumping the patties back in the flour and then back in the egg and cream until you have gone through the process three times.
Carefully place one or two burgers in the oil and repeat with the remaining burgers, being careful not to overcrowd the deep fryer or the pot. Cook the burgers for 4 to 5 minutes until the crust is golden brown. While the burgers are cooking, butter and lightly toast the buns.
Serve them like any other hamburger…don’t forget to take your blood pressure medicine! Devour.
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