Crunchy Smoked Chicken Burgers with Jalapeno Aioli

the Breville Test Kitchen

Crunchy Smoked Chicken Burgers with Jalapeno Aioli

Name: Crunchy Smoked Chicken Burgers with Jalapeno Aioli
Cook time: 2700 s
Total time: 24300 s
Yield: Makes 4
Ingredients: 2 x 240 g chicken breast fillets; ¾ cup (180 ml) buttermilk; 2 pinches of hickory wood chips; 1 cup (150 g) plain flour; 1 tsp baking powder; 1 tsp cayenne pepper; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; Vegetable oil - for shallow frying; 4 brioche or hamburger buns - cut in half; 4 Butter lettuce leaves; 4 slices cheddar cheese; ⅓ cup (60 g) pickle slices; ⅓ cup (80 g) aioli; 1 tbsp sliced jalapenos - chopped

the Smoking Gun®

6 hrs 45 mins total time

45 mins active time

Medium

Makes 4

Ingredients

Measurements:

2 x 240 g chicken breast fillets
¾ cup (180 ml) buttermilk
2 pinches of hickory wood chips
1 cup (150 g) plain flour
1 tsp baking powder
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
Vegetable oil
for shallow frying
4 brioche or hamburger buns
cut in half
4 Butter lettuce leaves
4 slices cheddar cheese
⅓ cup (60 g) pickle slices

For the jalapeno aioli

⅓ cup (80 g) aioli
1 tbsp sliced jalapenos
chopped

Instructions

1
Cut the chicken in half horizontally to create a total of 4 thin pieces. Place in a medium bowl. Add the buttermilk and turn the chicken to coat evenly. Cover with plastic wrap.
2
Connect the large end of the hose to the Smoking Gun barrel. Add a pinch of wood chips to the burn chamber and place the other end of the hose under the plastic wrap with the opening sitting above the chicken. Seal with plastic wrap. Turn the smoking gun on to High Speed and ignite the wood chips. Switch to Low speed for a few seconds until the bowl is filled with a dense smoke. Switch to Off position. Remove the hose and reseal the plastic wrap. Refrigerate chicken for 6 hours or overnight.
3
To make jalapeno aioli, combine aioli and jalapenos in a small bowl. Cover with plastic wrap.
4
Add a pinch of wood chips to the burn chamber. Place the hose under the plastic wrap with the opening sitting above the aioli. Turn smoking gun on to High speed to ignite wood chips. Switch to Low Speed and smoke for a few seconds until the bowl is filled with a dense smoke. Switch to Off position. Remove the hose and reseal the plastic wrap. Infuse for 3 minutes, then stir well. Cover and refrigerate until required.
5
Combine the flour, baking powder, cayenne pepper, smoked paprika, onion powder, garlic powder and salt in a large bowl.
6
One at a time, lift the chicken pieces from the buttermilk and coat them in the flour mixture. Transfer to a large plate.
7
Pour enough vegetable oil into a large frying pan to come 1cm up the side of the pan and heat over a medium-high heat until a cube of bread sizzles when added.
8
Shallow fry the chicken in the hot oil in two batches. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Drain on paper towel.
9
Spread the base of the buns with the jalapeno aioli. Top with chicken, lettuce, cheese, pickles and bun tops.
10
To serve, insert a skewer or toothpick into the burger tops with some extra pickles, if desired.

Ingredients

Measurements:

2 x 240 g chicken breast fillets
¾ cup (180 ml) buttermilk
2 pinches of hickory wood chips
1 cup (150 g) plain flour
1 tsp baking powder
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
Vegetable oil
for shallow frying
4 brioche or hamburger buns
cut in half
4 Butter lettuce leaves
4 slices cheddar cheese
⅓ cup (60 g) pickle slices

For the jalapeno aioli

⅓ cup (80 g) aioli
1 tbsp sliced jalapenos
chopped

Instructions

Cut the chicken in half horizontally to create a total of 4 thin pieces. Place in a medium bowl. Add the buttermilk and turn the chicken to coat evenly. Cover with plastic wrap.

Connect the large end of the hose to the Smoking Gun barrel. Add a pinch of wood chips to the burn chamber and place the other end of the hose under the plastic wrap with the opening sitting above the chicken. Seal with plastic wrap. Turn the smoking gun on to High Speed and ignite the wood chips. Switch to Low speed for a few seconds until the bowl is filled with a dense smoke. Switch to Off position. Remove the hose and reseal the plastic wrap. Refrigerate chicken for 6 hours or overnight.

To make jalapeno aioli, combine aioli and jalapenos in a small bowl. Cover with plastic wrap.

Add a pinch of wood chips to the burn chamber. Place the hose under the plastic wrap with the opening sitting above the aioli. Turn smoking gun on to High speed to ignite wood chips. Switch to Low Speed and smoke for a few seconds until the bowl is filled with a dense smoke. Switch to Off position. Remove the hose and reseal the plastic wrap. Infuse for 3 minutes, then stir well. Cover and refrigerate until required.

Combine the flour, baking powder, cayenne pepper, smoked paprika, onion powder, garlic powder and salt in a large bowl.

One at a time, lift the chicken pieces from the buttermilk and coat them in the flour mixture. Transfer to a large plate.

Pour enough vegetable oil into a large frying pan to come 1cm up the side of the pan and heat over a medium-high heat until a cube of bread sizzles when added.

Shallow fry the chicken in the hot oil in two batches. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Drain on paper towel.

Spread the base of the buns with the jalapeno aioli. Top with chicken, lettuce, cheese, pickles and bun tops.

To serve, insert a skewer or toothpick into the burger tops with some extra pickles, if desired.