Ladies and gentleman, we introduce to you the ultimate comfort food recipe from Tippler's Tap!
Seriously, we guarantee this hop-crusted buttermilk chicken burger with lager cheese and sour beer pickles will be your new obsession...
Serves 5 | Prep time 6 minutes (plus marinate overnight).
INGREDIENTS:
Buttermilk Chicken 1 kg chicken thigh bone out, skin off 600ml buttermilk 300ml franks buffalo hot sauce 20g garlic powder 20g onion powder 300g plain flour 300g corn flour 10g salt 10g dried hops
Lager Cheese 200ml liquid American cheese 150ml lager beer 20g butter 20g plain flour 120ml cream ½ tbs Dijon mustard ¼ teaspoon cayenne pepper ¼ teaspoon salt
Sour Beer Pickles 500g gherkins sliced into coins 400ml sour beer 300ml pickling vinegar 2 garlic cloves 6g fennel seeds 5g chili flakes 6g mustard seeds ¼ bunch of dill 1 non-reactive container
Burger 5 seeded burger milk buns 100g of mesclun 2 ripe vine tomatoes sliced Garlic aioli
METHOD:
Lager Cheese 1. Make a roux with the butter and flour 2. Add beer and cream slowly until combined 3. Remove from heat. 4. Mix in remaining ingredients. 5. Cool down.
Sour Pickles 1. Bring sour beer and vinegar to the boil in large pot. 2. Mix gherkins, dill, garlic, chili, fennel & mustard in the non-reactive. 3. Cover with hot beer/vinegar mix. 4. Seal and refrigerate.
Chicken 1. Mix buttermilk, garlic powder, onion powder, chicken fillets and hot sauce in a plastic container and refrigerate overnight. 2. Mix flour, corn flour, hops & salt in a container. 3. Remove chicken from marinate and generously coat in the hop & flour mix. 4. Deep fry chicken until golden and cooked thru.
Burger Assembly 1.Slice and toast buns. 2. Place a generous amount of mesclun on the bottom bun. 3. Add sliced tomato and fried chicken fillets. 4. Cover with generous amount of lager cheese. 5. Top it all with sour pickles and aioli. 6. Pop the top back on and enjoy.
