Pickled BBQ Pulled Chicken Burger

Pickled BBQ Pulled Chicken Burger


That's hard to believe! With these pickled cucumbers and onions, the burger is an absolute hit!
  • 2 Shallots
  • 2 Garlic Clove
  • 1 Chili
  • 2 tbsp Hickory Liquid Smoke
  • 5 tbsp Honey
  • 2 tbsp Soy Sauce
  • 50 ml Bourbon Whiskey
  • 2 tbsp Tomato Paste
  • 100 g Ketchup
  • 100 ml Vegetable Broth
  • 1 tbsp Sweet Paprika Powder
  • 1 tsp Ground Ginger
  • Salt & Pepper to taste
  • 600 g Boneless Chicken Breast
  • 2 tsp Orange Zest
  • 6 tbsp Orange Juice
  • 50 g Brown Sugar
  • 2 tbsp Sweet Smoked Paprika Powder
  • 2 tbsp Mustard
  • Salt & Pepper to taste
  • 1 Cucumber
  • 1 Red Onion
  • 30 ml White Wine Vinegar
  • 20 ml Olive Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Sugar
  • 4 Brioche Burger Buns
  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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