Dan and Steph's pork crackle crumbed chicken burgers

It’s game on for the footy! Play it safe with these mouth-watering chicken burgers. They’re a fan favourite.

4

20m

15m

Ingredients

  • 50g pkt Gold Medal Pork Krackles
  • 2 tbs dried Italian herbs
  • 2 tsp garlic powder
  • 1/2 cup (40g) grated parmesan
  • 2 eggs
  • 1 tbs milk
  • 4 chicken thigh fillets
  • 4 brioche burger buns, split
  • 4 bacon rashers, fat trimmed
  • 1 tomato, sliced
  • 1 iceberg lettuce or cos lettuce, leaves separated
  • Dill pickles, sliced, to serve
  • Dill pickles, sliced, to serve
  • 1 avocado, stoned, peeled, sliced

Smoked aioli

  • 1/2 cup (150g) mayonnaise
  • 2 tbs lemon juice
  • 1 tsp smoked paprika

Method

STEP 1 

Preheat oven to 200˚C. Place a wire rack on a baking tray. Process the pork crackle, Italian herbs, garlic powder and parmesan in a food processor until fine crumbs form. Transfer to a shallow bowl. Whisk the eggs and milk in a separate shallow bowl. Dip each chicken thigh in the egg mixture, then in the crumb mixture to coat. Transfer to the wire rack. Bake for 15 mins or until the chicken is golden and cooked through, adding the bun bases to the oven for the last 2-3 mins of cooking. 

STEP 2 

Meanwhile, line a baking tray with baking paper. Place the bacon on the lined tray and bake for 15 mins or until golden brown and crisp. Transfer to a plate. Cover with foil to keep warm.

STEP 3 

To make the smoked aioli, combine the mayonnaise, lemon juice and paprika in a small bowl.

STEP 4 

Divide the bun bases among serving plates. Spread evenly with the smoked aioli and top with the chicken, tomato, lettuce, pickles, cheese, bacon and avocado. Top with bun tops and serve immediately.

Tip: for a low-carb version, replace the brioche burger bun with a halved baby cos lettuce.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.