These burgers are crazy good! Crunchy crumbed chicken, grilled pineapple, coriander, chipotle mayo and salad are sandwiched between soft brioche buns and served with panko crumbed onion rings. Great for a weekend treat.
CRUNCHY CHICKEN, PINEAPPLE & CHIPOTLE BURGERS WITH PANKO ONION RINGS
4 small chicken thighs
1/2 cup flour
1 1/2 cups panko crumbs
1/3 cup finely grated parmesan cheese
1 teaspoon oregano
1/4 teaspoon hot paprika
A pinch of salt & pepper
1/2 cup garlic aioli
2 tablespoon of chipotle sauce - check heat before adding (I use the sauce of La Morena tinned chipotles)
4 slices of fresh pineapple, center core removed
1 cup shredded red cabbage
Handful fresh coriander
4 soft hamburger buns (I use brioche)
2 onions, cut into 1cm wide rings
1/2 cup self raising flour
1 teaspoon paprika
1 cup milk
Pinch of salt and pepper
1 cup panko breadcrumbs
Vegetable oil for frying
Preheat the oven to 190°C and line a baking tray with baking paper.
In a bowl, combine the breadcrumbs, paprika, grated parmesan, oregano, paprika and salt and pepper.
Lightly coat the chicken thighs with flour and then dip into the whisked eggs. Drop chicken into breadcrumb mixture and coat. Dip back into the egg and then back into the crumb. Double crumb makes it so much tastier!! Place on the baking tray. Repeat with remaining chicken thighs. Spray a little cooking oil on top of the chicken thighs then bake in the oven for 20-30 minutes or until golden brown.
Combine ingredients and refrigerate until needed.
In a cast iron fry pan, fry pineapple over a medium heat for 2-3 minutes on each side until soft and golden.
Dip the onion rings in the flour and then place on a tray. Add the flour, paprika, egg, milk and salt and pepper to the flour and whisk until smooth. Place the panko crumbs in a seperate bowl. Dip the onion rings in the batter and then drop into the panko crumbs.
Put 3cm of oil in a saucepan and heat to 190°C. If you don't have a thermometer, dip the edge of an onion ring in the oil, if it begins to bubble it's hot enough. Gently drop onion rings a few at a time into the oil and cook for 30 seconds then turn and cook for a further 30. If they're browning too quickly, turn the heat down.