Chicken Burger & Bacon Jam
- 6 лет назад
We are back at Camden Lock Live where The Food Busker pimps your classic chicken burger with BACON, BACON and more BACON! Its the ultimate street food combo people. \r
What would you guys pay for this little beauty?\r
Dont forget to like, subscribe and comment, we love to hear what you think.\r
\r
Subscribe, like and share people. ITS FOOD BUSKING BABY!\r
\r
Subscribe to my channel: \r
\r
Follow me on\r
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Instagram \r
Facebook \r
Follow my Viber Public Chat for exclusive content \r
\r
\r
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.\r
\r
For business enquiries: ftbusiness@freshone.tv\r
\r
Ingredients\r
For the pimped slaw\r
1 carton ready-made coleslaw (roughly 150g)\r
Handful of fennel, finely sliced, plus the fennel sprouts\r
Handful of carrot, finely sliced\r
Handful of red onion, finely sliced\r
Twist of parsley, roughly chopped\r
Sprig of thyme, stalks removed and leaves reserved\r
\r
For the chicken burgers\r
1 red chilli, roughly chopped, seeds retained\r
½ a banana shallot, peeled and roughly chopped\r
2 garlic cloves, peeled\r
1 tsp. cayenne pepper\r
3 tbsps. sunflower oil\r
2 skin-on chicken breasts, roughly chopped\r
2 rashers streaky bacon, roughly chopped\r
Sprig of thyme\r
Sprig of parsley\r
\r
For the bacon jam\r
5 rashers streaky bacon, cooked until crispy throughout\r
1 tbsp sweet chilli sauce\r
\r
To serve\r
Brioche burger buns\r
Mayonnaise\r
Iceberg or baby gem lettuce\r
Beef tomatoes, sliced\r
Cheese of your choice, sliced\r
\r
Method\r
In a large bowl, mix the slaw ingredients together. Season with salt and set aside.\r
\r
Add the chilli, shallot, garlic, cayenne and sunflower oil to a mini food processor with a pinch of salt and whizz until smooth. Pack in the chicken and bacon with a sprig each of the thyme and parsley, and blitz to an even consistency.\r
\r
Wet your hands and form the chicken mixture into patties. Dust each with flour.\r
\r
Heat a frying pan over a medium heat with a drizzle of oil. Place the burgers in to cook.\r
\r
Meanwhile, prepare the bacon jam. Blitz the bacon rashers in your clean mini food processor with the sweet chilli sauce, and set aside.\r
\r
Turn the burgers over, and place the halved burger buns face down next to them in the pan to toast. When the buns are golden, remove the pan from the heat.\r
\r
Spread one half of a burger bun with some mayo and place a burger on top. Layer with the lettuce, tomato and cheese, and finish with a dollop of bacon jam. Spread a little more mayo on the underside of the burger bun lid, and place on top. Firmly slice in half, and serve with the slaw on the side.
What would you guys pay for this little beauty?\r
Dont forget to like, subscribe and comment, we love to hear what you think.\r
\r
Subscribe, like and share people. ITS FOOD BUSKING BABY!\r
\r
Subscribe to my channel: \r
\r
Follow me on\r
Twitter \r
Instagram \r
Facebook \r
Follow my Viber Public Chat for exclusive content \r
\r
\r
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.\r
\r
For business enquiries: ftbusiness@freshone.tv\r
\r
Ingredients\r
For the pimped slaw\r
1 carton ready-made coleslaw (roughly 150g)\r
Handful of fennel, finely sliced, plus the fennel sprouts\r
Handful of carrot, finely sliced\r
Handful of red onion, finely sliced\r
Twist of parsley, roughly chopped\r
Sprig of thyme, stalks removed and leaves reserved\r
\r
For the chicken burgers\r
1 red chilli, roughly chopped, seeds retained\r
½ a banana shallot, peeled and roughly chopped\r
2 garlic cloves, peeled\r
1 tsp. cayenne pepper\r
3 tbsps. sunflower oil\r
2 skin-on chicken breasts, roughly chopped\r
2 rashers streaky bacon, roughly chopped\r
Sprig of thyme\r
Sprig of parsley\r
\r
For the bacon jam\r
5 rashers streaky bacon, cooked until crispy throughout\r
1 tbsp sweet chilli sauce\r
\r
To serve\r
Brioche burger buns\r
Mayonnaise\r
Iceberg or baby gem lettuce\r
Beef tomatoes, sliced\r
Cheese of your choice, sliced\r
\r
Method\r
In a large bowl, mix the slaw ingredients together. Season with salt and set aside.\r
\r
Add the chilli, shallot, garlic, cayenne and sunflower oil to a mini food processor with a pinch of salt and whizz until smooth. Pack in the chicken and bacon with a sprig each of the thyme and parsley, and blitz to an even consistency.\r
\r
Wet your hands and form the chicken mixture into patties. Dust each with flour.\r
\r
Heat a frying pan over a medium heat with a drizzle of oil. Place the burgers in to cook.\r
\r
Meanwhile, prepare the bacon jam. Blitz the bacon rashers in your clean mini food processor with the sweet chilli sauce, and set aside.\r
\r
Turn the burgers over, and place the halved burger buns face down next to them in the pan to toast. When the buns are golden, remove the pan from the heat.\r
\r
Spread one half of a burger bun with some mayo and place a burger on top. Layer with the lettuce, tomato and cheese, and finish with a dollop of bacon jam. Spread a little more mayo on the underside of the burger bun lid, and place on top. Firmly slice in half, and serve with the slaw on the side.