Recipes
Date posted: 05/09/2023
Ingredients
| Barton Fine Foods brioche burger bun 4.5” (frozen) | 10 buns |
| Campbells boneless chicken thighs (skin-on) | 10 thighs |
| Little Town dairy buttermilk (chilled) | 200g |
| Everyday Favourites plain white flour | 150g |
| Panko breadcrumbs | 160g |
| Hilltop Blossom honey | 100g |
| Red chillies (chilled) | 15g |
| Everyday Favourites salted butter (chilled) | 100g |
| Everyday Favourites crushed chillies | 4g |
| White cabbage (chilled) | 1 cabbage |
| Large green apples (chilled) | 2 apples |
| Heinz Professional mayonnaise | 180ml |
| Farmstead smoked rindless streaky bacon (chilled) | 120g |
| Everyday Favourites cracked black peppercorn | 1g |
| Tate & Lyle dark soft brown sugar | 40g |
| Vadasz red onion (chilled) | 300g |
| Gourmet Selection coated julienne fries | 1.2kg |
Method
- Marinade the chicken in buttermilk for 20 minutes.
- Mix the flour and panko breadcrumb together and then coat the chicken thighs.
- Deep fry the chicken and finish in the oven until cooked through and golden. Set to one side.
- In a saucepan, add the honey, chilli flakes, sliced fresh chilli and butter and bring it all to a simmer. Set to one side to infuse.
- Finely slice the cabbage and apples and combine with the mayonnaise. Set to one side.
- Lay the bacon onto trays and rub with the black pepper and brown sugar. Grill until caramelised and sticky.
- Toast the bun and build the burger. To finish it off, drizzle with the hot honey sauce and serve alongside a handful of pickles and fries.