What are the main ingredients in Spicy Crumbed Chicken & Bacon Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel, Sugar/Sweetener/Honey, Egg/s

What is the nutritional information of Spicy Crumbed Chicken & Bacon Burger?

Calories: 1176, Carbs: 106 grams, Fat: grams, Protein: 52.4 grams, Sugar: 19.2 grams, Salt: 1722 grams

How do I prepare Spicy Crumbed Chicken & Bacon Burger?

BURGER NIGHT!: Top the bottom buns with the spicy mayo, the fried patty, the crispy bacon, the caramelised onions, the remaining avo, and the fried egg (optional). Side with the fresh avo salad, and enjoy! AVO SALAD: Halve the avocado, peel the skin off, keeping the flesh intact, and thinly slice. Season and set aside. In a bowl, combine the rinsed salad leaves, the cucumber rounds, the drained feta, ½ the sliced avo, a drizzle of olive oil, and seasoning. CRUMB… DONE!: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the crumbed patties until golden, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes. TOASTED BUN: Halve the burger buns and spread butter or oil over the cut-side. Return the pan to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. GOLDEN ONION: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. CRISPY BACON: Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. HOMEMADE PATTIES: In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 2 patties about 2cm thick. Whisk 1 egg in a bowl. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and one containing the crumb. Coat the chicken patties in the flour first, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the crumb. Set aside in the fridge.

What should be prepared from my kitchen to make Spicy Crumbed Chicken & Bacon Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel, Sugar/Sweetener/Honey, Egg/s

Spicy Crumbed Chicken & Bacon Burger

Stop! Don’t reach for those frozen-for-weeks premade burger patties, Chef. Simply follow this recipe and rather make homemade, crispy-panko crumbed chicken burger patties. Placed on a toasted bun smeared with spicy mayo, and nestled between salty bacon, caramelised onions, creamy avo, plus an optional fried egg. Sided with a creamy feta salad.

Spicy Crumbed Chicken & Bacon Burger

with a fresh side salad

Hands on Time: 20 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Burger Bun
Burger Buns
Cake Flour
Chicken
Cucumber
Danish-style Feta
Free-Range Chicken Mince
NOMU Poultry Rub
Onion
Onions
Panko Breadcrumbs
Salad Leaves
Spicy Mayo
Streaky Pork Bacon

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel
Sugar/Sweetener/Honey
Egg/s

Photo of Spicy Crumbed Chicken & Bacon Burger

Serves 1

HOMEMADE PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 1 patty about 2cm thick. Whisk 1 egg in a bowl. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and one containing the crumb. Coat the chicken patty in the flour first, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the crumb. Set aside in the fridge.
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN ONION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
TOASTED BUN
Halve the burger bun and spread butter or oil over the cut-side. Return the pan to medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
CRUMB… DONE!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the crumbed patty until golden, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes.
AVO SALAD
Halve the avocado, peel the skin off, keeping the flesh intact, and thinly slice. Season and set aside. In a bowl, combine the rinsed salad leaves, the cucumber rounds, the drained feta, ½ the sliced avo, a drizzle of olive oil, and seasoning.
BURGER NIGHT!
Top the bottom bun with the spicy mayo, the fried patty, the crispy bacon, the caramelised onions, the remaining avo, and the fried egg (optional). Side with the fresh avo salad, and enjoy!

Free-range Chicken Mince - 150g
Onion - 1
NOMU Poultry Rub - 10ml
Cake Flour - 30ml
Panko Breadcrumbs - 50ml
Streaky Pork Bacon - 2 strips
Burger Bun - 1
Avocado - 1
Salad Leaves - 20g
Cucumber - 50g
Danish-style Feta - 30g
Spicy Mayo - 40ml

Download the Recipe

Serves 2

HOMEMADE PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 2 patties about 2cm thick. Whisk 1 egg in a bowl. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and one containing the crumb. Coat the chicken patties in the flour first, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the crumb. Set aside in the fridge.
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN ONION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
TOASTED BUN
Halve the burger buns and spread butter or oil over the cut-side. Return the pan to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CRUMB… DONE!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the crumbed patties until golden, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes.
AVO SALAD
Halve the avocado, peel the skin off, keeping the flesh intact, and thinly slice. Season and set aside. In a bowl, combine the rinsed salad leaves, the cucumber rounds, the drained feta, ½ the sliced avo, a drizzle of olive oil, and seasoning.
BURGER NIGHT!
Top the bottom buns with the spicy mayo, the fried patty, the crispy bacon, the caramelised onions, the remaining avo, and the fried egg (optional). Side with the fresh avo salad, and enjoy!

Free-range Chicken Mince - 300g
Onion - 1
NOMU Poultry Rub - 20ml
Cake Flour - 60ml
Panko Breadcrumbs - 100ml
Streaky Pork Bacon - 4 strips
Burger Buns - 2
Avocado - 1
Salad Leaves - 40g
Cucumber - 100g
Danish-style Feta - 60g
Spicy Mayo - 80ml

Download the Recipe

Serves 3

HOMEMADE PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 3 patties about 2cm thick. Whisk 2 eggs in a bowl. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and one containing the crumb. Coat the chicken patties in the flour first, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the crumb. Set aside in the fridge.
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN ONION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
TOASTED BUN
Halve the burger buns and spread butter or oil over the cut-side. Return the pan to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CRUMB… DONE!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the crumbed patties until golden, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes.
AVO SALAD
Halve the avocado, peel the skin off, keeping the flesh intact, and thinly slice. Season and set aside. In a bowl, combine the rinsed salad leaves, the cucumber rounds, the drained feta, ½ the sliced avo, a drizzle of olive oil, and seasoning.
BURGER NIGHT!
Top the bottom buns with the spicy mayo, the fried patty, the crispy bacon, the caramelised onions, the remaining avo, and the fried egg (optional). Side with the fresh avo salad, and enjoy!

Free-range Chicken Mince - 450g
Onions - 2
NOMU Poultry Rub - 30ml
Cake Flour - 90ml
Panko Breadcrumbs - 150ml
Streaky Pork Bacon - 6 strips
Burger Buns - 3
Avocados - 2
Salad Leaves - 60g
Cucumber - 150g
Danish-style Feta - 90g
Spicy Mayo - 120ml

Download the Recipe

Serves 4

HOMEMADE PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4 patties about 2cm thick. Whisk 2 eggs in a bowl. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and one containing the crumb. Coat the chicken patties in the flour first, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the crumb. Set aside in the fridge.
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN ONION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
TOASTED BUN
Halve the burger buns and spread butter or oil over the cut-side. Return the pan to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
CRUMB… DONE!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the crumbed patties until golden, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes.
AVO SALAD
Halve the avocado, peel the skin off, keeping the flesh intact, and thinly slice. Season and set aside. In a bowl, combine the rinsed salad leaves, the cucumber rounds, the drained feta, ½ the sliced avo, a drizzle of olive oil, and seasoning.
BURGER NIGHT!
Top the bottom buns with the spicy mayo, the fried patty, the crispy bacon, the caramelised onions, the remaining avo, and the fried egg (optional). Side with the fresh avo salad, and enjoy!