International Marriage Burger

Ingredients

Featured ingredient: Colombian Coffee 10 oz. Bag Ground

For Fried chickens:

• • 2 Boneless chicken thighs with skin
  • 1 teaspoon Soy sauce
  • 2 tablespoons Strong brewed Door County Colombian Coffee
  • Canola oil for frying chickens
  • 2 tablespoons White miso
  • 1 tablespoon Granulated sugar
  • 1 tablespoon Mriin
  • 2 tablespoons Strong brewed Door County Colombian Coffee
  • 1 Large egg
  • 2/3 cup Panko, Japanese style
  • 1 teaspoon Door County Colombian Coffee (not brewed)
  • All-purpose flour for coating chicken

For Cole Slaw:

• • 1 cup Packed julienne cut cabbages
  • 1/4 cup Julienne cut carrots
  • 2 tablespoons Mayonnaise
  • 1 teaspoon Olive oil
  • 2 tablespoons Strong brewed Door County Colombian Coffee
  • 1 teaspoon Rice vinegar
  • 4 Hamburger buns (1.5 oz each, split horizontally)
  • 4 tablespoons Unsalted butter, softened

Instructions

1. Cut each chicken thigh into half. Trim off excess skin if you desire.
2. In a large bowl, mix together soy sauce and 2 tablespoons of coffee. Put the chicken thighs into the bowl and marinate the chickens in a refrigerator for 1 hour (take the bowl out of the refrigerator about 30 minutes before cooking).
3. Make sauce for fried chickens: In another large bowl, mix together 2 tablespoons of coffee, sugar, miso and mirin until miso and sugar are dissolved. Set aside. Put all-purpose flour into a shallow plate.
4. Crack in egg into a shallow bowl and beat well. Put panko and 1 teaspoon of coffee (not brewed) into another shallow plate and stir to combine.
5. After chicken has been marinated, make fried chickens. Put enough oil to fry chickens in a work or fry pan and turn on the heat to medium-high. Dredge each chicken into flour, dip in egg and coat with panko coffee mixture. Work in a couple of batches.
6. When the oil gets hot, reduce heat to medium and put chickens into the work/fry pan. Fry chickens until golden brown. Turn the chickens, reduce heat to medium-low and keep frying until cooked through. About 30-40 seconds before taking out chickens out, increase the heat to medium-high and keep frying chickens for another 30-40 seconds (to make crispy chickens) flipping once. Drain on paper towels.
7. Then put fried chickens into the sauce bowl and toss to coat. Spread butter on both cut sides of each bun, place buns on a cookie sheet and toast until lightly brown or your desired doneness.
8. Make cole slaw: In a medium-large bowl, mix together 2 tablespoons of coffee, mayonnaise, olive oil and rice vinegar. Add cabbages and carrots to the bowl, Mix to combine.
9. Build burgers. On the bottom of each bun, butter spread side, put cole slaw evenly (drip off the excess dressing) and put 1 fried chicken for each and spread the sauce over the chicken.
10. Put the top of the bun, butter spread side down, to cover.