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Bondi Type Chicken Burger

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Ingredients

Adjust Servings:
2 - 3 boneless skinless chicken breasts
2 dried habanero peppers, chopped and seeds removed
2 lemons, juice of
2 teaspoons crushed ginger
6 tablespoons vegetable oil
2 teaspoons paprika
4 garlic cloves, crushed
1/2 teaspoon sugar
1 teaspoon dried chili pepper flakes
6 slices provolone cheese
romaine lettuce
mayonnaise
hamburger bun
1 cup flour
1 teaspoon sea salt

Nutritional information

1069.1
Calories
592 g
Calories From Fat
65.9 g
Total Fat
20.2 g
Saturated Fat
126.4 mg
Cholesterol
1983.7 mg
Sodium
63.2 g
Carbs
3.8 g
Dietary Fiber
5.7 g
Sugars
57.1 g
Protein
208g
Serving Size

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Bondi Type Chicken Burger

Features:
    Cuisine:

    I've never tried the restaurant version but this one turned out great for me. I substituted some jalapeño for the habanero because that's what I had on hand. Will be making this one again, maybe next time I'll skip the flour and try them on the BBQ.

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Bondi-Type Chicken Burger, In my search for Australian/New Zealand recipes for ZWT, I came across this recipe for the Bondi Chicken Burger This is a copy cat recipe of the burger made famous at Oporto, an Australian and New Zealand restaurant of Portuguese influenced foods Time does not include marinating , I’ve never tried the restaurant version but this one turned out great for me I substituted some jalapeño for the habanero because that’s what I had on hand Will be making this one again, maybe next time I’ll skip the flour and try them on the BBQ , great copy cat


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    Steps

    1
    Done

    Pound Chicken Breasts to Desired Thickness, Cut in Half If Desired For Size.

    2
    Done

    Combine the Habanero, Lemon Juice, Ginger, Vegetable Oil, Paprika, Garlic, Sugar, and Chili Flakes in a Metal Mixing Bowl. Stir Quickly to Help Combine the Lemon Juice and Vegetable Oil.

    3
    Done

    Pour Half the Sauce Into a Separate Bowl and Set Aside.

    4
    Done

    Marinate the Chicken Breasts in One Bowl of Sauce in the Refrigerator For 1 Hour. Be Sure the Bowl Is Covered.

    5
    Done

    Mix the Flour and Salt in a Bowl. Take Out the Chicken Breasts, Allowing Any Excess to Drip Before Dredging the Chicken Breasts in the Flour Mixture.

    6
    Done

    Heat a Medium Non-Stick Pan With Some Vegetable Oil or Canola Oil. Pan-Fry Each Side Until Done.

    7
    Done

    Spread Mayonnaise on the Hamburger Buns. Place Lettuce on the Bottom Part of the Bun, Place Chicken on the Lettuce, Top With Provolone Cheese and Spoon Some of the Reserved Chili Sauce.

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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