This  chicken and bacon burger was created by Cuckoo Callay cafe in Newtown.


  • 4 Brioche buns

  • Beer and Tomato Chutney

  • 100g tinned, crushed tomatoes

  • 1 teaspoon Worcestershire sauce

  • 100g brown sugar

  • 50ml Guiness

  • 100ml IPA beer

  • Mustard Aioli

  • 1 egg yolk

  • 1 clove garlic, peeled and finely chopped

  • 1 teaspoon Dijon mustard

  • 150 ml grapeseed oil

  • 1 teaspoon tarragon vinegar

  • ‘Slaw

  • 1 cup shredded red cabbage

  • 1 cup shredded green cabbage

  • Beer Candied Bacon

  • 60ml IPA beer

  • 60ml Guiness

  • 50g brown sugar

  • 12 rashers streaky bacon

  • Popcorn Chicken

  • 100g flour

  • 175ml buttermilk

  • 200g chicken breast, cut into 4 even pieces

  • 2 teaspoons salt

  • ½ teaspoon ground pepper

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 500 ml vegetable oil, for frying


  • 1.

    Preheat oven to 180C

  • Beer and Tomato Chutney:

  • 1.

    Place all the ingredients in a saucepan and set over medium heat. Stir to combine and allow to boil, stirring occasionally, until reduced and thickened, about 12 minutes. Remove from heat and set aside to cool.

  • Mustard Aioli:

  • 1.

    Place the yolk, garlic and mustard in a food processor and process until combined. With the motor running, slowly pour in the grape seed oil until all is combined and the mixture has thickened. Add vinegar and salt and pulse to combine.

  • ‘Slaw:

  • 1.

    Place red and green cabbage in a bowl. Add enough aioli to coat and toss to combine. Reserve remaining aioli for spreading on buns. Set slaw aside.

  • Beer Candied Bacon:

  • 1.

    Place the beer and brown sugar in a saucepan and set over medium heat. Stir until combined and bring to a gentle simmer. Remove from heat. Brush bacon on both sides with beer syrup then lay bacon on a rack sitting on an oven tray. Place in the oven and bake, basting with beer syrup, frequently, until bacon is crispy, about 20 minutes. Remove from oven and set aside.

  • Popcorn Chicken:

  • 1.

    Place flour and buttermilk into 2 separate bowls. Sprinkle chicken slices with salt, pepper, paprika and garlic powder. Dip each slice into the flour, then buttermilk then the flour again. Heat the oil in a saucepan or deep fryer to 180C. Add chicken slices to the hot oil and fry until golden and the chicken cooked through, about 4-5 minutes. Remove from oil and drain on paper towel.

  • To Assemble:

  • 1.

    To assemble the sliders, slice buns in half. Spread aioli on one half and chutney on the other. Fill with bacon, popcorn chicken and slaw.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1629kj
  • Fat Total 115g
  • Saturated Fat 19g
  • Protein 35g
  • Carbohydrate 111g
  • Sugar 50g
  • Sodium 1301mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by Cuckoo Callay cafe in Newtown. 

Cuckoo Callay is hosting its annual bacon festival in February. Bacon Brewfest will be held at Central Park on Saturday Feb 27th, from 12pm until 9pm.

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