Date posted: 03/06/2024

What a chick! Chicken burger by Americana

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    For the panko chicken burger
    British boneless and skinless chicken thighs 4
    Everyday Favourites plain flour 100g
    Onion powder ½ tsp
    Everyday Favourites garlic powder ¼ tsp
    Everyday Favourites free-range eggs 2
    Panko breadcrumbs 80g
    Vegetable oil 80ml
    For the barbecue sauce
    Olive oil 1 tbsp
    Onion, finely chopped 1
    Everyday Favourites chopped tomatoes 400g
    Garlic cloves, finely chopped 3
    Brown sugar 85g
    Malt vinegar 3 tbsp
    Worcestershire sauce 2 tbsp
    Tomato purée 1 tbsp
    For the coleslaw
    White cabbage ½
    Carrots, peeled 4
    Large red onion 1
    Dijon mustard 1 tbsp
    Everyday Favourites mayonnaise 50g
    Yoghurt 50g
    White wine vinegar 1-2 tbsp
    A few pinches of Everyday Favourites paprika
    Small bunch dill, chives, parsley or coriander ½
    For the pickled red onion
    Suffolk cider vinegar 300ml
    Golden caster sugar 3 tbsp
    Cornish sea salt flakes 1 tbsp
    Everyday Favourites whole black peppercorns 6
    Coriander seeds 6
    Star anise 1
    Bay leaf 1
    Small red onions, sliced into rings 3
    To assemble
    Americana Grill Marked Burger Buns 4
    Everyday Favourites mayonnaise 80g
    Little gem lettuce 1
    Mozzarella slices 4


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    To make the panko chicken burgers;
    1. Place a layer of cling film on your work surface and pop the chicken thighs on top.
    2. Put the flour on a plate and season, then put the egg on another plate. Dip the chicken in the flour to coat, then into the egg.
    3. Mix the breadcrumbs in a bowl, then toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.
    4. Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175ºC. Lower two thighs in at a time and fry undisturbed for 3 minutes, making sure the temperature doesn’t drop below 160ºC (it should stay at about 170ºC). Flip the thighs, then fry for another 2-3 minutes until deeply golden and crisp on both sides.
    5. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven. The chicken needs to be thoroughly cooked through and the juices should run clear when cooked. Cook further if required.
      To make the barbecue sauce;
    1. Heat the oil in a saucepan and add the onion. Cook over a gentle heat for 4-5 mins, until softened.
    2. Add the remaining ingredients, season, and mix.
    3. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened.
      To make the coleslaw;
    1. Halve the cabbage and remove the core. Then slice as finely as you can into thin shreds and tip into a bowl.
    2. Grate the carrots and tip into the bowl. Finely slice the onion, and add to the bowl with the other veg.
    3. In a jug, whisk the mustard, mayo, yoghurt, and vinegar. Season well, and taste for sharpness and creaminess.
    4. Then tip the dressing into the veg bowl and mix everything well. Stir so all the veg gets coated lightly in the dressing.
    5. Sprinkle with a few pinches of paprika and serve straight away.
      To make the pickled red onions;
    1. Pour the vinegar into a pan, add the sugar, sea salt, spices, and bay leaf, and bring to a simmer.
    2. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
    3. Then boil the kettle and put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain.
    4. Once cooled down, put the onion rings into a 500g sterilised jar. Pour over the warm vinegar and seal.
    5. Cool, then chill and leave to pickle for 2 hrs then serve.
      To assemble;
    1. Toast the Americana Grill Marked Burger Bun.
    2. Add mayonnaise to the base.
    3. Layer on the lettuce.
    4. Add the panko fried chicken with melted mozzarella on top.
    5. Add the BBQ sauce.
    6. Add the coleslaw and top with pickled red onions.
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