Wednesday, September 12, 2012
Mole Burger with Fried Chicken Skin and Cilantro
You read the title so now you can make it. Done.
“Wait! Wait! What makes the burger mole? How do I fry chicken skin? Why should I fry chicken skin? Where do I get chicken skin? Is cilantro the same as flat leaf parsley? Can I put tomato on it? I like tomato. What kind of beef should I use? Do I put anything in the beef? Can the buns be whole grain?”
Holy fuck, just shut up for a second and I’ll tell you. Damn. Use Mole Poblano as a condiment on the buns. The easiest way to fry chicken skin is to place it on a baking sheet and put a glass casserole dish on top. Weigh the whole thing down with something heavy and ovenproof. I used the lid to my smaller dutch oven. Bake at 375 degrees for about 30 minutes. You should do it because it is fucking delicious, that’s why. Uh, from a chicken. No it’s not. Sure, why not? That’s great. The fuck if I care. Salt and pepper. Yeah, if you’re a pussy.