Pickled BBQ Pulled Chicken Burger

That's hard to believe! With these pickled cucumbers and onions, the burger is an absolute hit!

Ingredients

Ingredients
Servings:
BBQ Sauce
Shallots
Garlic Clove
Chili
tbsp
Hickory Liquid Smoke
tbsp
Honey
tbsp
Soy Sauce
ml
Bourbon Whiskey
tbsp
Tomato Paste
g
Ketchup
ml
Vegetable Broth
tbsp
Sweet Paprika Powder
tsp
Ground Ginger
Salt & Pepper to taste
Pulled Chicken
g
Boneless Chicken Breast
tsp
Orange Zest
tbsp
Orange Juice
g
Brown Sugar
tbsp
Sweet Smoked Paprika Powder
tbsp
Mustard
Salt & Pepper to taste
Pickled Topping
Cucumber
Red Onion
ml
White Wine Vinegar
ml
Olive Oil
tsp
Mustard Seeds
tsp
Sugar
Burger
Brioche Burger Buns

Instructions

Preparing In The Kitchen
  1. Peel the shallots and garlic and cut into fine cubes. Halve the chili lengthwise and scrape out the seeds. Heat a small saucepan over medium-high heat with the hickory liquid smoke oil and sauté the onions, garlic, and chili for about 2-3 minutes.
  2. Add the honey, deglaze with soy sauce and whiskey and let reduce for about 3 minutes. Add the tomato paste and stir. Add ketchup, broth, paprika powder and ginger powder and simmer for about 5 minutes. Season with salt and pepper. Set aside to cool down.
  3. Preheat the oven to 140ºC. Wash the chicken and pat dry. In a medium bowl, combine the chicken with the orange zest, orange juice, BBQ sauce, sugar, paprika, and mustard.
  4. Place the chicken fillets in an ovenproof baking dish and pour the remaining marinade over them. Cover with aluminum foil. Place the marinated chicken in the oven for about 2.5 – 3 hours.
  5. In the meantime, wash the cucumber, dry it and cut lengthwise into fine strips using a spiralizer. Peel the onion, halve and cut into fine strips. In a medium bowl, whisk together the cucumber, onions, white wine vinegar, olive oil, mustard seeds, and sugar. Season with salt and pepper. Leave for at least 1 hour.
  6. Remove the chicken from the oven and pull it with two forks.
  7. Top each bottom burger bon with pulled chicken, cucumber, and onions. Serve with fries.

Preparing In The Kitchen
  1. Peel the shallots and garlic and cut into fine cubes. Halve the chili lengthwise and scrape out the seeds. Heat a small saucepan over medium-high heat with the hickory liquid smoke oil and sauté the onions, garlic, and chili for about 2-3 minutes.
  2. Add the honey, deglaze with soy sauce and whiskey and let reduce for about 3 minutes. Add the tomato paste and stir. Add ketchup, broth, paprika powder and ginger powder and simmer for about 5 minutes. Season with salt and pepper. Set aside to cool down.
  3. Preheat the oven to 140ºC. Wash the chicken and pat dry. In a medium bowl, combine the chicken with the orange zest, orange juice, BBQ sauce, sugar, paprika, and mustard.
  4. Place the chicken fillets in an ovenproof baking dish and pour the remaining marinade over them. Cover with aluminum foil. Place the marinated chicken in the oven for about 2.5 – 3 hours.
  5. In the meantime, wash the cucumber, dry it and cut lengthwise into fine strips using a spiralizer. Peel the onion, halve and cut into fine strips. In a medium bowl, whisk together the cucumber, onions, white wine vinegar, olive oil, mustard seeds, and sugar. Season with salt and pepper. Leave for at least 1 hour.
  6. Remove the chicken from the oven and pull it with two forks.
  7. Top each bottom burger bon with pulled chicken, cucumber, and onions. Serve with fries.

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