Giant Jalapeño Popper Chicken Burger

Giant Jalapeño Popper Chicken Burger
GIANT JALAPEÑO POPPER CHICKEN BURGER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Jalapeno Chicken Burger:
  • Chicken 6 chicken breasts, cooked and shredded
  • 6 jalapenos, seeded and diced
  • ½ cup cooked bacon bits
  • 1 ½ cups cream cheese
  • ½ cup sour cream
  • ? ? cup mayonnaise
  • 1 cup mozzarella grated
  • 1 cup cheddar grated
  • 2 cups seasoned flour
  • 6-8 eggs whisked
  • 2 cups panko bread crumbs
  • Oil for frying
Bun:
  • 500g bread flour
  • 2 cups grated yellow cheddar cheese
  • 6-7 jalapenos, sliced into rings
  • 240 ml whole milk, lukewarm
  • 2 tsp fast action, dry yeast
  • 1 tbsp sugar
  • 2 large egg, whisked
  • 50ml oil
  • Egg wash
  • Mayonnaise
  • Lettuce
  • BBQ sauce
Instructions
  1. In a large bowl, mix together the shredded chicken, diced jalapenos, bacon, cream cheese, mayonnaise, mozzarella and cheddar cheese. Transfer to a cling film lined 8” cake tin. Freeze overnight.
  2. In a large bowl mix cheddar cheese, jalapenos and flour until coated well, set aside.
  3. Mix together milk, yeast, sugar in a large bowl. Let sit until slightly frothy. Add two eggs, oil and stir until combined.
  4. Add in all of the flour, cheese and jalapeno mix and salt; mix until combined. Remove from the bowl and knead until a
  5. Place in a lightly greased bowl and cover with cling film. Let rise in a warm place until doubled in size, about 1 hour.
  6. Punch down the dough and transfer to a lightly floured surface. Fold in the corners and sides and shape into a tight ball.
  7. Line a large tray with parchment paper and place a 9” ring on top. Add the jalapeno cheddar dough ball and press down lightly to form a disk. Cover and let rise until doubled in size, about 20 minutes. Brush with egg wash.
  8. Bake in a 180ºC oven for 30 minutes or until golden brown.
  9. Heat oil in a large deep pot.
  10. Remove the chicken jalapeno disk from the tin. Coat in flour, shaking off any excess then into the whisked eggs, letting excess drip off, followed by a nice coating of the panko breadcrumbs pressing to adhere.
  11. Fry until golden brown, let rest on a rack to drain.
  12. Cut the bun in half. Spread mayo on the bottom half. Top with lettuce, the patty and a drizzle of bbq sauce then the top bun.
  13. Enjoy!

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