The mayonnaise is made first, in a blender, from a pasteurized egg yolk, Dijon mustard, lemon juice and a slow stream of oil, then stirred with chopped dill and chilled.
The chicken is a whole breast cutlet, not a ground patty, coated in flour, egg and panko and shallow-fried until crisp. It goes onto a toasted brioche bun with lettuce, tomato and more fresh dill.
Ingredient Notes
- Pasteurized large egg yolk
- One yolk for the mayonnaise. Pasteurized eggs are used because the mayo is not cooked.
- Chicken breast cutlets
- Four whole cutlets, cooked to 165°F in the centre.
- Fresh dill
- Two tablespoons chopped into the mayo and a quarter cup of fronds on the burgers.
Building the Burger
The mayo is made and chilled first, so the build is quick once the chicken is fried.
Bottom bun
Toasted brioche spread with homemade dill mayo.
Lettuce
A green leaf lettuce leaf.
Tomato
Slices of one large tomato, shared across the four burgers.
Crispy chicken
A panko-crusted cutlet fried to 165°F and drained.
Fresh dill
Dill fronds scattered over the chicken.
Top bun
The other toasted half, spread with more dill mayo.
Served immediately; extra mayo goes back into the refrigerator.
How to Make It
Dill mayonnaise blended and chilled
Blend the pasteurized yolk, Dijon, lemon juice and mayonnaise salt. With the blender running, slowly stream in the 3/4 cup oil until thick, then fold in the chopped dill and refrigerate.
Cutlets seasoned and coated in panko
Season the chicken cutlets with salt and pepper. Dredge in flour, dip in the beaten eggs and press firmly into the panko.
Shallow-fried at 350°F to 165°F
Heat about 1/2 inch of oil to 350°F. Fry the cutlets carefully until crisp and the centres reach 165°F, about 4 to 5 minutes per side, and drain on a rack.
Buns toasted and built
Toast the brioche buns. Spread dill mayo on both cut sides, then layer lettuce, tomato, the crispy chicken and fresh dill fronds.
Closed and served, extra mayo chilled
Close the burgers and serve straight away, keeping any extra mayo in the refrigerator.
Why This Recipe Works
- Streaming the oil in slowly while the blender runs is what turns the yolk mixture thick and creamy.
- A pasteurized yolk makes the uncooked mayonnaise safe to use.
- Flour, then egg, then panko gives a coating that stays on the chicken and fries up crunchy.
- Mayo on both halves of the bun keeps the bread from drying out against the hot chicken.
Frequently Asked Questions
Is homemade mayonnaise safe?
This recipe uses a pasteurized egg yolk and keeps the mayo refrigerated at 40°F or below.
Is the chicken a ground patty?
No. It is a whole chicken breast cutlet coated in panko.
How do I know the chicken is done?
The centre of each cutlet should reach 165°F.
Success Tips
- Add the oil to the blender in a very thin stream; pouring too fast keeps the mayo runny.
- Press the panko on firmly with your palm so it does not fall off in the oil.
- Lower the cutlets into the oil away from you to avoid splashes.
Storage and Reheating
Refrigerate
Keep the homemade mayonnaise at 40°F or below and use it within a short time.
Serving Ideas
Serve on toasted brioche with the dill mayo showing above and below the crisp cutlet, lettuce, tomato and dill fronds peeking out.
