Festive burger
MAKES 1 BURGER
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• 10g salt
• 2 x 150g chicken thighs
• cabbage , chopped
• brussels sprouts , chopped
• cabernet sauvignon vinegar
• 100g sausage stuffing
• rashers smoked bacon
• cranberry sauce
• brie , sliced into 3 x 1cm-thick slices
• brioche burger bun
• mustard
• mayonnaise
FOR THE FLOUR MIX
• 80g plain flour
• 10g rice flour
• 5g cornflour
• 5g baking powder
• chicken seasoning
1 Pour the oil into a large saucepan and heat to 170C . Mix the spices together in a small bowl . Combine the flour mix ingredients in a separate small bowl . 2 Dip the chicken thighs in the flour mix , then dunk them immediately in iced water . Repeat three times for each thigh . Carefully drop the chicken thighs into the pre-heated oil and cook for 20 mins until golden brown . 3 Tip the chopped cabbage and sprouts into a large bowl with the vinegar . Set aside . Flatten the sausage stuffing into a patty shape and fry over a medium heat for 5 mins each side . Next , fry the bacon in the same pan . 4 Mix the mustard and mayonnaise together in a small bowl . Toast the bun slices . Once these are done , it ’ s time to start constructing the burger ! 5 Spread a healthy serving of cranberry sauce across one of the bun halves . Take the bowl of sprouts and cabbage and drain . Spoon some on top of the cranberry sauce . Place both cooked chicken thighs on top of the slaw . Balance the sausage stuffing patty on top , followed by as much bacon as you like . Pile brie on top and melt with a kitchen blowtorch until gooey . Spread mustard mayo on the remaining bun half and balance on top of the brie . Enjoy !
Greg Rutherford
AS SEEN ON
Big Kitchen
48 bbcgoodfoodshow . com