Brunch,
Dinner,
Seasonal,
For all the Valentines lovers looking to dine out this February this burger served in a Kara brioche bun is a menu must have- will it be on your menus?
30 Mins
3
Ingredients
4 Brioche Burger Buns
4 Skinless Chicken Breasts
350ml Buttermilk
100g Plain Flour
1tsp Garlic Powder
1 tsp Cayenne Pepper
2 tsp Paprika
Veg Oil – for frying
2 Avocados, smashed
¼ Iceberg, Shredded
8 Gherkins, sliced
½ Red Onion, Sliced
8 Slices Emmental Cheese
8 tbsp Siracha Mayo
Process
Begin to bash each chicken breast with a rolling pin until 2-3cm thick.
Add to a bowl of the buttermilk and cover for at least 2 hours if you can.
In another bowl, place the fower, garlic powder, cayenne pepper, paprika and mix.
Take the marinated chicken and place in the mixture, make sure all the chicken is covered.
Fill a large pan no more than a third full with vegetable oil and heat to 175C or until a piece of bread browns in 40 seconds.
Cook the chicken, in batches, for 4-5 minutes turning half way, until deep golden brown.
Drain on kitchen paper and keep warm while you fry the rest.
Begin to grill the brioche buns. Once grilled top each with smashed avocado, 2 gherkins each, iceberg, the buttermilk chicken breast, 2 cheese slices, red onion and 2 tbsp of siracha mayo. Top with the lid of the bun.
This recipe uses
