Serves: 10
Chicken burger ingredients:
1.5kg minced chicken
1/4 bunch fresh coriander, chopped
3 limes, juiced
30ml fish sauce
150g panko breadcrumbs
350g white onion, finely chopped
4 bulbs garlic, blitzed
15g grated root ginger
5g salt
4g cracked black pepper
Red cabbage slaw ingredients:
500g red cabbage, shredded
250g carrot, grated
1/2 bunch breakfast radishes
1/4 bunch fresh basil, chopped
1/4 bunch fresh mint, chopped
1/4 bunch fresh coriander, chopped
Slaw dressing ingredients:
2 red chillies, de-seeded
30ml fish sauce
1.5 limes, juiced
50ml rice vinegar
15g caster sugar
Sriracha mayo ingredients:
400g mayonnaise
100g Sriracha
Burger bun ingredients:
10g table salt
12g dried yeast
80g whole egg
250g semi skimmed milk
525g strong bread flour
42g unsalted butter
30g caster sugar
Method:
- Combine the chicken burger ingredients and mix well. Shape into 200g burgers. Cover and chill to firm.
- To make the slaw, shred the cabbage, grate the carrots and finely slice the radish on a mandolin. Finely chop all the herbs and combine all ingredients.
- To make the slaw dressing, add all ingredients together and blitz with a blender. Dress the slaw with the slaw dressing.
- Combine all the burger bun ingredients in a mixer and mix on a slow speed for three minutes. Then mix on a higher speed for one minute. Transfer to a bowl, cover with oiled cling film and prove for a further hour.
- After one hour, de-gas the dough and weigh to 100g.
- Place on a tray, re-cover with oiled cling film and prove for a further hour.
- Brush the top of the buns with whisked egg and bake at 200’C for 8-10 minutes.
- Allow to cool, slice in half and grill or toast the bun before using.
