Chicken burgers

AT A GLANCE

  • Serves 6 people

"We have great fun with staff meals at Pinbone. We like to experiment and make different things all the time," says Mike Eggert. "Our chicken burger is a staff favourite though, and gets requested often. We love it so much we thought we should put it on as a special one Sunday, and we haven't been able to take it off since." Start this recipe a day ahead to marinate the chicken.

  • 250 ml (1 cup) buttermilk
  • 1 tbsp caster sugar
  • 6 boneless chicken thigh fillets, skin removed
  • 150 gm (1 cup) cornflour
  • 200 gm (1 cup) rice flour
  • For deep-frying: vegetable oil
  • 6 burger buns, halved, toasted
  • To serve: mayonnaise
  • 3 Roma tomatoes, thinly sliced
  • 3 large pickled gherkins, thinly sliced
  • 6 cheese slices, such as cheddar
  • 1 small green oak lettuce, leaves separated
  • To serve: barbecue or hot sauce
  • To serve: crisps or French fries (optional)
01   Combine buttermilk, sugar and 1 tbsp salt in a large bowl, and stir well. Add chicken thighs, making sure they’re covered and refrigerate to marinate (at least 4 hours or overnight).
02   Combine flours in a large bowl and season to taste. Drain chicken from buttermilk and toss in flour mixture to coat well.
03   Heat oil in a deep-fryer or deep saucepan to 160C. Shake off excess flour from chicken and deep-fry, turning occasionally, until golden and cooked through (5-7 minutes; be careful as hot oil will spit). Drain chicken on paper towels.
04   Spread a generous amount of mayonnaise on the bottom half of each burger bun, then top with tomato slices, lettuce, pickles, chicken, then a slice of cheese. To finish, spread your sauce of choice on the top half of each bun and place on top. Serve with crisps or hot chips.

Topics:

CHICKEN, LETTUCE, LUNCH, MAIN, TOMATOES, WINTER, CHEESE, DRINK SUGGESTION, MODERN AUSTRALIAN, CHEFS' RECIPES, BUTTERMILK, CHEDDAR

Recipe:

MIKE EGGERT , JEMMA WHITEMAN, PINBONE, SYDNEY

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY

Drinking Suggestion:

A COOL, CRISP EMU EXPORT STRAIGHT FROM THE CAN. , suggested by BERRI EGGERT

FEATURED IN

Aug 2014

Aug 2014

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