These Japanese inspired chicken burgers really hit the spot.
For the buns, combine dry ingredients. Place water and butter in pot, heat until butter melted. Remove from heat, add milk (temperature needs to be about 50 degrees). Add to dry ingredients. Knead in mixer with dough hook; add egg yolks one at a time. Knead for 10 minutes or until elastic. Rise in proving drawer till doubled. Remove the air from the dough. Shape into equal buns and place in 12cm rings, cover with cling film. Prove again for half an hour. Coat lightly with melted butter and sprinkle with the nori flakes and sesame seeds. Bake in 220°C oven.
For the quick pickle, place the vinegar, water, honey and salt in a pot and bring to the boil. Slice the radishes on a mandolin and cut the carrots julienne style, place them in a jar. Pour the boiling liquid over the vegetables and let sit.
For the burger patties, soak chicken in buttermilk for at least 20 minutes. Drain and toss in flour/paprika mix. Fry in sunflower oil till golden brown.
To assemble the burger, mix the wasabi with the mayonnaise. Slice the burger bun; Spread both the top and bottom with the wasabi mayo. Slice the chicken thighs and place a large amount in the buns. Top with quick pickle and some sliced cabbage.
This recipe has not been edited or tested by the Bake Off Food Department
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