Spicy Australian Avocado, Bacon & Chicken Burger

Australian Avocado & Jalapeño Sauce

• 3 Ripe Australian avocados
• 150g Pickled jalapeño
• 2 Tbsp mayo
• 2 Tbsp Greek yoghurt
• 1 Tbsp rice wine vinegar
• Pinch of salt

Buttermilk Marinade

• 200ml Buttermilk
• 10ml Hot sauce
• 15ml Maple syrup
• 5g Salt

Chicken

• 350g Self raising flour
• 2 Tbsp salt
• 1 Tbsp ground white pepper
• 1 Tbsp kibbled black pepper
• 4 Chicken thighs – bone out, skin on

Burger

• 12 Rashers middle bacon, fried
• 4 Potato buns
• 1/4 Australian avocado, sliced

Australian Avocado & Jalapeño Sauce

1. In a blender, combine the ingredients until smooth. Pass through a chinois.

Buttermilk Marinade

1. Combine all ingredients and stir to dissolve salt.
2. Put chicken in a bowl and pour buttermilk over.
3. Gently massage to cover all surfaces of chicken.
4. Cover and leave in the fridge for a minimum of 12 hours (max 24 hours).

Chicken

1. Remove chicken from fridge and leave covered for 30 mins.
2. Heat fryer to 155°C.
3. Combine flour and seasoning in a large flat baking tray. Place the chicken pieces into flour.
4. Coat well, ensuring all surfaces are covered by the flour. Gingerly shake the excess flour off the chicken.
5. Carefully place the chicken in the oil. Cook these for 8-10 minutes, on until the skin is a deep golden brown and internal temperature reaches 70°C.
6. Remove from hot oil with a perforated spoon or ladle. Place onto a cake rack to rest. Season with a pinch of salt.

Burger

1. Place avocado on the heel of the bun and season with salt and pepper.
2. Place fried chicken thigh on the avocado and generously cover the top of the chicken with the avocado and jalapeño sauce.
3. Place bacon atop and finish with the brown of the bun.