Recipe: THE BIG DADDY BURGER
This is my hopes and dreams on a plate. I want to be this burger. You will never ever have a better fried chicken burger. It has it all.
- 300 ml buttermilk
- 4 tsp paprika
- 4 tsp cayenne powder
- 2 tsp garlic powder
- 150 g flour
- 1 small chicken breast
- 1 ea chicken drumstick
- 25 g butter
- 1/2 small onion
- 1 large baking potato
- 100 g sour cream
- 75 g mayo
- 1 tbsp cider vinegar
- 5 ea chives
- 1 tsp dried oregano
- 2 rashers bacon
- 1 brioche bun
- 1 leaf iceberg lettuce
- 2 slices american cheese
- 1 tbsp ketchup
- 1 ea corn on the cob, boiled
MARINATE THE CHICKEN
Mix the butter milk with half of the paprika, cayenne and garlic powder.
Mix the flour with the remaining paprika, cayenne and garlic powder.
Season the buttermilk and the flour mixtures with salt.
Bash the chicken so that it’s about 1.5cm thick.
Marinate the chicken the buttermilk mixture for at least 2 hours.
FRY THE CHICKEN
Preheat a deep fat fryer or a pan of oil to 180ºC, never leaving it unattended and an oven to 180ºC.
Dredge the chicken in the flour.
Fry the chicken for about 5 minutes, until golden brown all over. Remove to a baking tray and finish in the oven for 5 minutes for the breast and 15 minutes for the leg.
MAKE THE HASH BROWN
Peel and grate the potatoes, using a course grater, into a bowl.
Melt the butter in a small pan, until the solids rise to the top. Skim off the solids, leaving the clarified butter.
Dice the onion and very gently fry in the butter until soft.
Pour the softened onions into the grated potato and season the potato generously with salt and pepper.
COOK THE HASH BROWN AND BACON
Preheat the oven to 200ºC.
Heat a dry frying pan over a medium heat and spoon the potato mixture into patties (use a ring if you have one). Pack the potato tightly, about 0.5cm high. Fry the hash browns over a medium heat for 5 minutes, remove the ring and flip. Fry for another 5 minutes until both sides are golden brown.Line two trays with greaseproof paper. Place the hash brown on one and into the oven to cook for 10 minutes. Lay out the bacon on the other and cook in the oven for 10 minutes at the same time as the hash browns.
PREPARE THE FILLINGS AND SIDES
Pour the sour cream, mayo and vinegar into a bowl. Chop the chives and stir them in with the oregano.
Put a dry frying pan over a high heat. Slice the buns in half and toast in the pan until they begin to blacken. Add the corn to the pan and cook them until they start to blacken, turning to blacken each side.
ASSEMBLE AND SERVE
Spread the mayo onto the bottom bun. Add the lettuce followed by the chicken burger, cheese, hash brown, bacon, ketchup and the top bun.
Serve the burger with the corn and the chicken drumstick.
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