As i've posted here before, i run a small burger restaurant and at the moment we're only serving beef. Based on customers demand, we're forced to expand our menu to include chicken. Now we do a pretty mean beef burger (fresh premium meat, grind it ourselves, freshly ground quality spices etc) and would want the chicken to match our beef quality.
However, i've been experimenting with chicken for the past few days, but i haven't had any satisfactory results. The idea, that i have for chicken is, that i'll take boneless breasts or thighs, butterfly cut them or cut them into thin strips, marinate/season them, pre cook them in a pot so it reaches a safe internal temprature, take them off the pot, let them cool and store in fridge, and when as the orders come i take a standard amount of meat and throw it on the grill, just so that it heats up.
Here is how i'm marinating them currently:
1-2 Tablespoon Pepper
4 Tablespoon Yoghurt
4 Tablespoon Balsamic Vinegar
1 Teaspoon salt
1 tablespoon crushed garlic
All this goes on 1 KG of chicken. They're left in the fridge for a 2-3 hours for marination and are then put in the stove and cooked on low heat for 30 minutes, till the water seperates and evaporates. Once cool, they're then put in the fridge and used as required.
Now the problem with this method is:
1) The flavour of the chicken isn't blending with the burgers.
2) The chicken doesn't look like chicken! Perhaps because of all the pepper or the blackening from the grill. It gets all greyish browning black. Does not look good!
I would appreciate if you've any suggestion to improve my current recipe or if you have other recipe for chicken burgers that does not involve frying chicken(and utilizes chicken strips/chunks)