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1
Chicken Patties :
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2
If using fresh ground chicken, season chicken with 1/2 tsp salt and 1/2 tsp pepper. Simmer in 2 cups of water until ground chicken turned white in color. Drain and set aside. If using left-over chicken, finely chopped left over chicken and set aside.
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3
In a medium saucepan, saute onion and celery in 3 tbsp butter until tender. Stir in flour until smooth. Add 1 cup milk; mix well. Bring to a boil; cook and stir for 2 minutes
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4
Add parsley, 1 tsp salt, 1/4 tsp pepper, onion salt and celery salt. Add the chicken, Remove from heat. Chill until completely cooled.
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5
Shape into 6 round patties or square, as desired (using about 1/3 cup mixture for each patty*.).
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6
Roll in crumbs, then dip into remaining 1/3 cup buttermilk; Roll again in crumbs. (Patties may be frozen at this point).
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7
In a skillet, cook patties in remaining 3 tbsp butter for 3 minutes on each side.
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8
*For frozen patties, cook in butter for 5 - 6 minutes on each side or until golden and heated through.
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9
Chicken Burger :
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10
In another hot pan, sear whole onion slices until golden brown and caramelized.
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11
Assemble the burgers. Spread bottom half with Japanese mayonnaise. Then sprinkle with Toragashi Powder (optional). Set chicken patty in bun or slice of loaf bread and top with a few seared onion slices.
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12
Spread Unagi Sauce on the onions.
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13
Cover with top bun or slice of loan bread.
