Mon, 27 July 2020
Banging Buffalo Chicken, Avocado and Halloumi Burgers
Chef: Jack O'Keeffe
(Serves 2)
Ingredients
2 Chicken Breasts, butterflied out
300ml Buttermilk
6 TBSP Franks Buffalo Hot Sauce
2 TBSP Honey
250g Halloumi, cut in half lengthways
1 Avocado
1 Lime
2 Leaf’s of Butterhead Lettuce
2 Soft Burger Rolls
1 TBSP Olive Oil
Salt and Pepper
Method
1) Grab your butterflied chicken breasts and place into a deep tray and cover with the buttermilk. Leave this in the fridge overnight if possible, but even 2 hours will make a difference.
2) When you’re ready to cook grab a griddle pan and place on a high heat and preheat an oven to 180?c.
3) In a bowl, add the hot sauce and whisk in the honey.
4) Remove the chicken from the buttermilk, shake off any excess buttermilk and season with salt and pepper.
5) Carefully place into the griddle pan and cook on each side for 2 minutes.
6) When browned nicely place on an oven tray and pop into the oven for 10 minutes or until a core temperature of 76?c is reached.
7) While the chicken is cooking make the smashed avocado.
8) Grab a pestle and mortar or a bowl and a fork will do.
9) Cut the avocado open and remove the stone. Scope out the flesh and pop it into the bowl along with salt, pepper, lime juice and zest and mash.
10) Now toast the buns on the hot griddle and set aside.
11) Grab the halloumi, sprinkle with a little salt and if you have some left over lime juice feel free to give a splash juice.
12) Rub the cheese in olive oil and place into the griddle pan and grill for 1 minute on each side. Set aside.
13) Spread an even layer of avocado on both top and bottom buns.
14) Remove the chicken from the oven and dip I each breast into the bowl of hot sauce.
15) Place the chicken breast onto the bottom bun, followed by a leaf of butterhead lettuce followed by the cheese and top with the top bun.
16) Serve this banging burger with oven baked sweet potato wedges.
