Culinary Hotline - Burger Edition Recipes

You’re a bun in a million!

Ingredients:

Warm a large pan or a flattop grill
Lightly toast the brioche bun
Form the mince into loose balls of about 80g each
When the pan is or flat top grill is hot enough place two balls on the grill and smash with a burger press or spatula
When the meat begins to caramelize, turn around and add a slice of cheese on to the patty.
On the bottom bun layer some tomato sauce, mustard, gherkins and jalapenos.
Transfer the 2 patties onto the bottom bun and garnish with the braised onion.
On the top bun squirt a layer of chipotle mayo and place on top of the burger.

Brioche Bun
6 deboned chicken thighs (makes 3 burgers)
Shredded Lettuce (preferably Romaine / Cos)
Sliced Tomato
Buttermilk slurry
Breading mixture made up of chicken spice and flour, 2 tablespoons chicken spice to 1 cup flour
Sliced Cheese (The real stuff not processed)
Chipotle Mayo – (Any neutral flavor mayo spiked with a chipotle pepper sauce)
Chipotle Sauce
Sunflower Oil for frying

Warm a large pan or a flattop grill.
Preheat deep fat fryer to 175°C.
Lightly toast the brioche bun.
Coat the deboned chicken thighs in the buttermilk slurry and dip into dredging.
Repeat if necessary.
Fry the chicken in the deep fat fryer for 7 to 8 minutes until cooked.
Drain and set aside.
On the bottom bun layer some chipotle sauce.
Add 2 chicken thighs per burger on to the bottom bun, top with cheese, shredded lettuce, sliced tomato, chipotle mayo and then add the top bun.

Warm a large pan or a flattop grill
Lightly toast the brioche bun
Slice some brisket and transfer to the flat top grill for a few minutes to warm
Squirt some mustard on the bottom bun and top with gherkins & jalapenos
Transfer the brisket to the bottom bun, add some chipotle mayo to the top bun and place on top of the brisket.