#studiodelicious Hump Day Hacks: the one secret to making the perfect burger

Name: Salt and vinegar crisp-skinned chicken burgers with salt pickles
Yield: 6
Ingredients: 1.2kg chicken, boned; 2 tbs sea salt; 1 cucumber, sliced; 1 tbs chopped dill; ¼ cup (60ml) rice wine vinegar; 1 red onion, thinly sliced; ¼ cup (35g) plain flour; Finely grated zest of 1 lemon; 1/3 cup (80ml) extra virgin olive oil; 6 brioche burger buns, split and toasted; ½ cup whole egg mayonnaise; 6 soft butter lettuce leaves; 1½ tbs chilli sauce

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Salt and vinegar crisp-skinned chicken burger with salt pickles

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by SPONSORED POST

Jun 01, 2019

Watch us bring this recipe for salt and vinegar crisp-skinned chicken burgers with salt pickles, using Maldon sea salt, to life during our latest #studiodelicious Hump Day Hacks episode via our Facebook channel at facebook.com/deliciousaus.

1.2kg chicken, boned
2 tbs Maldon sea salt
1 cucumber, sliced
1 tbs chopped dill
¼ cup (60ml) rice wine vinegar
1 red onion, thinly sliced
¼ cup (35g) plain flour
Finely grated zest of 1 lemon
1/3 cup (80ml) extra virgin olive oil
6 brioche burger buns, split and toasted
½ cup whole egg mayonnaise
6 soft butter lettuce leaves
1½ tbs chilli sauce

Method

1.

Preheat oven to 220˚C. Place chicken skin-side up on a roasting tray, scatter with 2 tsp salt flakes and set aside for 20 minutes (this will extract the moisture from the skin and ensure the crispest chicken).
2.

Meanwhile, place cucumber in a bowl and sprinkle with dill, 1 tsp salt flakes and 2 tbs vinegar. Set aside. Place onion in a separate bowl, scatter with 1 tsp salt flakes and set aside.
3.

Combine flour in a large bowl with lemon zest and 2 tsp salt flakes. Pat chicken skin dry with paper towel. Place chicken in the bowl with flour mixture and coat thoroughly. Heat oil in a large ovenproof frying pan over medium-high heat. Add chicken skin-side down and cook for 12 minutes or until skin is golden and crisp. Carefully turn chicken over and remove from heat. Add remaining 1 tbs vinegar to the pan. Transfer to the oven and cook for 12 minutes or until chicken is cooked through. Remove from oven and transfer chicken to a plate to rest. Rinse onion rings and pat dry. Spread bun bases with mayonnaise. Arrange lettuce on top. Slice the chicken and place on the lettuce, top with cucumber pickle and salted onion and drizzle with chilli sauce. Sandwich burgers with bun tops and serve immediately.