bondi burger
This mouth-watering burger was born in a Portuguese charcoal chicken shop at Bondi Beach in Sydney but has spread throughout Australia and New Zealand.
prep time
1 Hr 5 Min
cook time
10 Min
method
Stove Top
yield
4 (1 hr of prep is chill time)
Ingredients
- 4 breast fillets
- 2 habanero chiles (chopped and seeds discarded)
- 2 lemons (juiced)
- 2 teaspoons ginger (minced)
- 6 tablespoons vegetable oil
- 2 teaspoons paprika
- 4 cloves garlic (minced or pressed)
- 1/2 teaspoon sugar
- 1 teaspoon dried chili flakes
- 1 cup all-purpose flour (for dredging)
- 1 teaspoon sea salt
- 4 buns
- 4 tablespoons mayonnaise
- 4 leafs romaine lettuce
- 4 slices provolone cheese
How To Make bondi burger
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Step 1In a metal mixing bowl, combine the chopped habanero chili;s, lemon juice, ginger, vegetable oil, paprika, garlic, sugar and chili flakes. Stir quickly to bind the oil and lemon juice. Spoon half of the sauce into a separate bowl and set aside for later.
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Step 2Add the chicken breast fillets to the remaining chili sauce and stir well to coat. Cover and refrigerate for 1 hour.
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Step 3Mix together the flour and salt. Remove the chicken breasts from the chili oil and shake off any excess. Lightly dredge the breast, one at a time, in the flour-salt mixture.
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Step 4Once you're ready to cook the chicken, heat a medium-sized nonstick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side until cooked through.
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Step 5Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add a chicken breast, provolone cheese and then spoon on some of the remaining chili sauce. Serve immediately with a fresh green salad to cool the palate.
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