It only makes sense that the cookbook inspired by Matt Horn’s chicken-centric Kowbird restaurant would give the ubiquitous smashburger a poultry twist, subbing in ground chicken for the usual chuck.
Think of it, Horn says in his new cookbook, “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen” (Quarto Publishing Group, $25), as a “culinary crossover.”
“This dish marries the irresistible charm of a classic smash burger with the soulful essence of chicken,” he says in the new book, which is due out on May 28. “Born from playful experimentation, it captures the spirit of pushing boundaries while staying rooted in tradition.”
Kowbird Chicken Smash Burger
Serves 4
INGREDIENTS
1 pound (454 g) ground chicken
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
4 sandwich buns, toasted
Shredded lettuce, for serving
Sliced tomato, for serving
Condiments of choice, for serving
San Francisco’s Micah Siva puts a plant-forward spin on Jewish dishes in new cookbook
Passover Recipe: Cast-Iron Potato and Caramelized Onion Kugel
Passover recipe: Turmeric Vegetable Matzo Ball Soup
Recipe: Micah Siva’s Passover Black and White Cookies
Passover Recipe: Floater Herbed Matzo Balls
DIRECTIONS
Place a large skillet over medium-high heat and let it heat.
Form the ground chicken into four patties. Season them all over with salt, pepper and garlic powder.
Place the patties in the skillet and press down on them with a spatula to “smash” them. Cook for about 10 minutes, flipping halfway through, until fully done, with an internal temperature of 165°F.
Serve the burgers on toasted buns, topped with lettuce, tomato and your favorite condiments.
Recipe from KOWBIRD by Matt Horn. Copyright 2024 Quarto Publishing Group USA. Used by permission.
For more food and drink coverage
follow us on Flipboard.
(Visited 1 times, 1 visits today)
Related Posts:
- How to make a Chicken Smash Burger, Kowbird style News It only makes sense that the cookbook inspired by Matt Horn’s chicken-centric Kowbird restaurant would give the ubiquitous smashburger a poultry twist, subbing in ground chicken for the usual chuck. Think of it, Horn says in his new cookbook, “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home…
- Matt Horn’s new “Kowbird” cookbook offers up plenty of chicken-centric inspiration News Is there such a thing as too much fried chicken? It’s a rhetorical question, of course. That crispy goodness has always been popular, but in recent years, its appeal has gone off the charts. Whether we’re talking fried chicken with waffles, crispy chicken sandwiches or another delicious incarnation, crunchy poultry…
- Matt Horn’s new “Kowbird” cookbook offers up plenty of chicken-centric inspiration News Is there such a thing as too much fried chicken? It’s a rhetorical question, of course. That crispy goodness has always been popular, but in recent years, its appeal has gone off the charts. Whether we’re talking fried chicken with waffles, crispy chicken sandwiches or another delicious incarnation, crunchy poultry…
- Matt Horn’s Southern-style Chicken and Dumplings recipe News Oakland chef Matt Horn’s newest cookbook, “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen” (Quarto Publishing Group, $25), lands on May 28. With 65 recipes for family dinners and weekend feasts, there’s plenty to inspire, from the new wave — Chile-Crisp-Rubbed Grilled Chicken Breasts — to classics…
- Matt Horn’s Southern-style Chicken and Dumplings recipe News Oakland chef Matt Horn’s newest cookbook, “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen” (Quarto Publishing Group, $25), lands on May 28. With 65 recipes for family dinners and weekend feasts, there’s plenty to inspire, from the new wave — Chile-Crisp-Rubbed Grilled Chicken Breasts — to classics…