Chicken Burger with chorizo jam
Serves 10 people
- 10 Brioche bruger buns
- 200 g Chicken Breast
- 150 g Egg, Beaten
- 150 g Seasoned Flour, paprika salt & pepper
- 100 g Breadcrumbs (panko)
Batch of Chorizo Jam:
- 200g Chorizo chopped
- 1tbs sunflower oil
- 1 large red onion thinly sliced
- 7 cloves of garlic, crushed and finely chopped
- 50ml Red wine vinegar
- 40g Light brown soft sugar
- 25ml Maple syrup
- 50 ml Espresso Black Coffee
- Pinch of salt and pepper
- 75g Red Chilies
- 100g Red Peppers
- 300g Red Wine Vinegar
- 500g Jam Sugar
By Louise Wroth, Lantmännen Unibake UK
- Prepare the chicken breasts into a butterfly by opening up and flattening out, this helps with a faster cooking time.
- Dip the breast into a bowl of seasoned flour coat and shake off excess.
- Then put the chicken breast into a separate bowl of beaten egg.
- With dry hands lift the coated chicken breasts into the crumbs and pat into the breadcrumb on to form a crispy coating.
- When ready to cook, heat a frying pan with 3 tablespoons of vegetable oil and cook turning every 2 minutes.
- Toast the underside of the burger bun on a griddle.
Batch of Chorizo Jam:
- Use a small sized heavy-bottomed frying pan to cook the chorizo with the sunflower oil on a medium heat and stir well for about 5 minutes. Remove the chorizo with a spoon and leave aside on a plate.
- Add the onions to the remaining fat and cook until translucent.
- Add the garlic and cook for another minute or so.
- Add the vinegar, sugar, maple syrup and espresso and bring to the boil while stirring. Allow the mixture to boil for about one minute. Then add the chorizo back in. Turn the heat down to low and simmer for about 15 minutes until the liquid has thickened into a syrup.
- Turn off the heat and let the mixture cool. Put the mixture in a food processor and chop up into a coarse jam texture.
- Spoon into a small clean sterilized jam jar and store in the fridge for up to a week or freeze
- Deseed and cut the chilies and peppers into chunks.
- Pulse in a food processor until they are finely chopped.
- Use a large pan to dissolve the sugar in the vinegar on a low heat.
- Add the chili and pepper mix and bring to the boil. Put the lid on and boil for 10 minutes. Stirring occasionally.
- Remove from the heat and leave to cool.
- Once the chili and pepper flecks are suspended in the jelly, ladle into sterilized jam jars.
- The Jelly will set into a set but spoonable consisitancy, it will fill around 3 standard jam jars.