Ingredients:

Chicken

• 1 kilo chicken breast steaks.
• 1.5 cups breadcrumbs
• Zest of 1 lemon
• 1 tsp black pepper

Burger

• Seeded soft milk buns
• Shredded iceberg lettuce
• Gouda cheese slices
• Creamy whole egg mayonnaise

Chilli Sauce

• 4 large red chilli’s roughly chopped seeds in
• 4 birds eye chilli’s roughly chopped seeds in
• 1 red capsicum, roughly chopped
• 4 garlic cloves
• 3cm block of ginger
• 1/3 cup oil
• 2 tbsp sugar
• 1/3 cup red wine vinegar
• Zest & juice of 1 lemon
• 1 tsp smoked paprika
• Pinch of salt
• Another 1/3 cup oil for after cooled

Method:

1. For the chilli sauce whizz up all the ingredients in a food processor until a paste. Pour into a saucepan and place onto high heat until the paste starts to boil. Then reduce heat onto a low simmer and cook gently until it reduces and thickens. Let it cool completely. Once completely cooled, add a 1/3 cup of oil and stir to loosen up.
2. For the chicken, place breast on a cutting board, and hold it flat with the palm of your non-knife hand. Using a sharp knife, slice the chicken breast horizontally into two even pieces and pound thin. Sprinkle each piece of chicken slice with salt.
3. In a seperate bowl mix the breadcrumbs, lemon zest, and pepper together. Coat the chicken in this mix. Pour rice bran oil (enough to shallow fry) in a medium pan on medium high heat. Cook the breast steaks until golden in colour. Transfer onto tray lined with paper towel.
4. Cut the milk bun in half and place both pieces on a lined baking tray. On the back of the top bun, spread a layer of mayo then pop a slice of cheese on it. Place under the grill until cheese just melts. To assemble place the bottom bun down. Smooth over another layer of mayo. Then put shredded lettuce. Pop on 2-3 fillets of the chicken. The grab the top bun with cheese and smother over the chilli sauce before topping your burger.

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