Buffalo Chicken Burger on Tip Top Brioche Style Bun
Ingredients
- 1 Tip Top Brioche Style Bun
- 2 tbs ranch sauce (see ingredients below)
- 2 baby cos lettuce leaves
- 1 cup celery and apple Slaw (see ingredients below)
- 2 small pieces of Buffalo Chicken (see ingredients below)
- BUFFALO CHICKEN (Makes enough for 5)
- 1.5kg skinless chicken thigh fillets
- 180g sea salt flakes
- 90g dark brown sugar
- 2 tbsp chilli flakes
- 2 tbsp sweet smoked paprika
- 1 tbsp ground cumin
- 1 tbsp sea salt flakes
- 1 tbsp brown sugar
- 75g butter
- 125ml hot chilli sauce
- 1 tbsp maple syrup
CELERY AND APPLE SLAW (Makes enough for 5)
- 1 ½ cups shredded green cabbage
- 1 cup shredded celery
- 1 cup shredded green apple
- Sliced jalapeno
- Roughly chopped coriander leaves
- ½ cup light olive oil
- ½ tbsp Dijon mustard
- 1 tbsp sugar
- 1 tsp white vinegar
- ¼ tsp celery salt
RANCH SAUCE (Makes enough for 5)
- 1 cup mayonnaise
- ½ cup sour cream
- ½ teaspoon dried chives
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch sea salt
- Pinch ground black pepper
Method
- Start by brining the chicken. Place the chicken into a large bowl. Heat 1L water in a large saucepan, add salt, brown sugar and chilli flakes. Once the salt and sugar dissolve, add 2 litres of cold water and pour over the chicken. Refrigerate for at least two hours, up to 2 days. When you’re ready to cook, remove chicken from the brine and dry well with paper towel.
- Preheat oven to 160ºC fan.
- Combine paprika, cumin, salt and sugar in a bowl, mixing well. Add chicken and toss to coat well.
- Roast the chicken for 1hr or until crispy and caramelised.
- While it’s roasting add the butter, chilli sauce and maple syrup to a small saucepan over low heat. Stir until the butter has melted and the ingredients combined.
- When chicken is cooked - drizzle the chicken sauce over the hot chicken as soon as it comes out of the oven.
- To make the slaw, combine cabbage, celery, apple, jalapeno and coriander. Mix well.
- Whisk together the oil, mustard, sugar, vinegar and salt in a separate small bowl and pour over slaw, toss to coat.
- To make the ranch sauce, whisk all ingredients together and refrigerate until ready to assemble the burger
- Once all the elements are prepared, spread ranch sauce on the Tip Top Brioche Style bun, add the cos lettuce leaves, a handful of the slaw and top with the chicken. Add the top of the bun and serve immediately.
13th July 2021
