Chicken

Salt and vinegar crumbed chicken burger

Name: Salt and vinegar crumbed chicken burger recipe
Ingredients: 4 white bread rolls, halved; 100g chilli; 8 butter lettuce leaves; 8 slices sharp vintage cheddar; 2 ripe tomatoes; 1/2 small red onion, thinly sliced into rounds; 4 whole dill pickles, sliced; 2 chicken breasts; 125ml cider vinegar; 20.00 ml Dijon mustard; 100g salt & vinegar chips (we used Smith's); 75g breadcrumbs; 40.00 ml sesame seeds; 50g plain flour; 2 eggs, lightly beaten; Vegetable oil, for shallow frying

Rate now

P89 Salt and vinegar crumbed chicken burger

Jump to recipe

by Georgina Esdaile

Food Editor

Dec 01, 2022

“I love a good chicken burger! This ticks all the boxes, starting with a secret ingredient in the crumb… salt & vinegar chips!” – Georgina Esdaile

4 white bread rolls, halved
1/3 cup (100g) chilli mayonnaise
8 butter lettuce leaves
8 slices sharp vintage cheddar
2 ripe tomatoes
1/2 small red onion, thinly sliced into rounds
4 whole dill pickles, sliced

Crumbed chicken

2 chicken breasts
1/2 cup (125ml) apple cider vinegar (we used Woolworths Macro apple cider vinegar)
1 tbs Dijon mustard
100g salt & vinegar chips (we used Smith's)
1 1/2 cups (75g) panko breadcrumbs
2 tbs sesame seeds
1/3 cup (50g) plain flour
2 eggs, lightly beaten
Vegetable oil, for shallow frying

Method

1.

For the crumbed chicken, halve each chicken breast horizontally to create 4 thin pieces. Place in a bowl with the vinegar, mustard and 1/2 tsp salt flakes. Season with freshly ground black pepper and toss to coat. Set aside for 20 minutes to marinate.
2.

Place chips in a small food processor and pulse until crushed. Transfer to a medium bowl, add breadcrumbs and sesame seeds and set aside. Place flour on a plate. Place egg in a separate bowl.
3.

Using tongs and working with one piece at a time, remove chicken from marinade and coat in flour, dip into egg, then press in the breadcrumb mixture to coat. Place on a plate. Repeat with remaining chicken.
4.

Heat 1cm oil in a large frypan over medium-high heat. Add chicken and cook for 3-4 minutes each side, or until golden and cooked through. Top with cheese and cook for 30 seconds, or until melted slightly. Transfer to paper towel to drain.
5.

Halve bread rolls and spread with mayonnaise. Top bases with lettuce, tomato, chicken, onion and pickles. Sandwich with bun tops and serve.