Ingredients:
-
Brumby's White Authentic Sourdough
-
2 Brumby's Tiger Rolls (cut in half)
-
300g chicken, thinly sliced
-
½ red onion
-
1 Tsp brown sugar
-
½ avocado, sliced
-
½ tomato, sliced
-
2 slices burger cheese
-
1 Tbs butter
-
1 egg
-
3 Tbs flour
-
Oil for shallow frying
-
To Make the Slaw: 1 cup thinly sliced red cabbage, 1 cup thinly sliced white cabbage, 1 carrot, sliced into ribbons, a handful of coriander roughly chopped, 2 TBS mayo of choice, juice of half an orange, drizzle of honey, salt and pepper to taste
Method:
-
Step 1:
Pre-heat oven to 150 degrees
-
Step 2:
In a medium bowl mix together all the ingredients for the Sweet and Tangy Slaw and refrigerate until needed
-
Step 3:
Cut half the loaf of Brumby’s sourdough into cubes, then bake in the oven for 5 minutes to remove any moisture (If the bread is not fresh you can skip this step)
-
Step 4:
Remove from oven and place into a food processor, blitz until a crumb forms
-
Step 5:
Place back in oven for a further 8 minutes or until you notice crumbs are slightly browned, remove from the oven and let cool
-
Step 6:
In a small bowl whisk your egg, in another bowl add your flour, and in a third bowl add your crumb, salt and pepper the crumb.
-
Step 7:
Take your chicken and dip it into the flour, then the egg, then the crumb, repeat this process for all the chicken pieces
-
Step 8:
Heat oil over high heat in a medium saucepan, once oil is bubbling place the chicken in, you may need to do this in batches. Remove chicken once crumb is golden brown on both sides, about 5-6 minutes
-
Step 9:
On medium heat in a separate pan place a tsp of butter, once melted add red onion and then once it starts cooking down add a tsp of brown sugar to caramelise the onion about 8 minutes or until onion is browned and sticky. Set aside onion until needed
-
Step 10:
In the same pan add 2 tsp of butter, once melted add your buns face down first, once flipped add your cheese to the base bun to slightly melt, remove once bun is browned on top.
-
Step 11:
Now it’s time to build your burger, start with your base bun, that’s covered in cheese add your crispy chicken to further melt the cheese, then add the caramelised onion, the sweet and tangy slaw, tomato and sliced avocado then finish with your top bun and enjoy!
Pre-heat oven to 150 degrees
In a medium bowl mix together all the ingredients for the Sweet and Tangy Slaw and refrigerate until needed
Cut half the loaf of Brumby’s sourdough into cubes, then bake in the oven for 5 minutes to remove any moisture (If the bread is not fresh you can skip this step)
Remove from oven and place into a food processor, blitz until a crumb forms
Place back in oven for a further 8 minutes or until you notice crumbs are slightly browned, remove from the oven and let cool
In a small bowl whisk your egg, in another bowl add your flour, and in a third bowl add your crumb, salt and pepper the crumb.
Take your chicken and dip it into the flour, then the egg, then the crumb, repeat this process for all the chicken pieces
Heat oil over high heat in a medium saucepan, once oil is bubbling place the chicken in, you may need to do this in batches. Remove chicken once crumb is golden brown on both sides, about 5-6 minutes
On medium heat in a separate pan place a tsp of butter, once melted add red onion and then once it starts cooking down add a tsp of brown sugar to caramelise the onion about 8 minutes or until onion is browned and sticky. Set aside onion until needed
In the same pan add 2 tsp of butter, once melted add your buns face down first, once flipped add your cheese to the base bun to slightly melt, remove once bun is browned on top.
Now it’s time to build your burger, start with your base bun, that’s covered in cheese add your crispy chicken to further melt the cheese, then add the caramelised onion, the sweet and tangy slaw, tomato and sliced avocado then finish with your top bun and enjoy!
