Imported from TikTok
Chicken Bao Burger with Cheddar and Japanese Miso Mayonnaise
A burger made with a soft bao bun, a homemade chicken patty topped with melted cheddar, quick cucumber pickles, and Japanese miso mayonnaise. The recipe makes one burger and provides 550 kcal per serving.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 70 g T45 flour
- 1.5 g Dried baker's yeast
- 1 g Salt (For the bao bun)
- 40 g Water
- 1 g Oil (Type not specified)
- 0.5 Chicken breast fillet (Half a fillet; weight not specified)
- 75 g Boneless, skinless chicken thigh
- Salt (To taste, for the patty and pickles; the amount listed for the bun is separate)
- Pepper (To taste)
- Seasoning of choice (To taste)
- 20 g Burger cheese (Described in the text as melted cheddar)
- 20 g Homemade Japanese miso mayonnaise (The recipe for this mayonnaise is not provided)
- 0.125 Cucumber (One-eighth of a cucumber; weight not specified, cut into thin slices)
- 5 g Vinegar
- Salt (1 pinch, for the pickles)
- Stevia (1 pinch)
Steps
- 1
For the bao bun, combine the flour, dried yeast, salt, water, and oil. Knead until you have a soft dough.
- 2
Let the dough rise for up to 1 h 30 min.
- 3
Carefully punch down the dough, shape the bao bun, then let it rise until it reaches 1.5 times its original volume.
- 4
Steam the bao bun for 18 minutes. Then wait 5 minutes before opening the lid.
- 5
Finely chop the half fillet and the chicken thigh. Season with salt, pepper, and the seasoning of your choice, then shape into a patty.
- 6
Cut the cucumber into thin slices. Add the vinegar, a pinch of salt, and a pinch of stevia, then mix.
- 7
Leave to marinate for a few minutes to make quick pickles.
- 8
Cut the bao bun in half and toast the cut sides in a skillet.
- 9
Cook the chicken patty in a skillet until fully cooked.
- 10
Place the cheese on the patty and let it melt.
- 11
Spread some of the Japanese miso mayonnaise on the bottom half of the bun.
- 12
Add the cucumber pickles, then the cheddar-topped patty.
- 13
Finish with the remaining mayonnaise, close the burger, and serve.
Notes
The homemade Japanese miso mayonnaise is mentioned as already prepared, but its ingredients and method are not provided. The weight of the half fillet and the one-eighth cucumber is not specified. The text indicates a first rise of up to 1 h 30 min, followed by a second rise until the dough reaches 1.5 times its volume, without specifying a duration or temperature for the second rise.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →