Buffalo Chicken Burger on Tip Top Brioche Style Bun
Serves 1
Serves 1
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.
