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RocKitchen in Orewa owners Nyree and Joel Hobson say this burger became a permanent fixture on their menu after high demand from customers.
Ingredients, Serves 6
6 Brioche burger buns or similar
6 chicken thighs, boneless and skinless
1 iceberg lettuce
1 tomato, sliced
1 red onion, sliced
500ml buttermilk
mustard mayo (recipe below), RK flour (recipe below)
Method: Preheat Fryer or pot of oil to 150°C. Set up a coating station with flour in a shallow dish and the same with buttermilk.
Dust chicken thighs with 2 Tbsp of RK flour then dip well in buttermilk and back into the flour – key is to work it into the flour well, for an amazing finish!
Place coated chicken thighs into oil and fry for 8 to 12 minutes till they reach 75°C inside and look lovely and golden. Set aside on kitchen towel.
Cut and toast the burger buns in a hot dry pan. Spread each bun with a generous tablespoon of mustard mayo on the bottom and place iceberg, tomato slices and scattered red onions, followed by the fried chicken.
Top with your favourite cheese or a cheese sauce like us! Jalapeños are great with it too. Now bite into the most amazing burger you’ve ever made!
RK flour: 3 cups self-raising flour • 2.5 Tbsp salt • 2 Tbsp black pepper, ground • 1 Tbsp garlic powder • 2 Tbsp onion powder • ½ tsp cayenne pepper • 1 tsp paprika • 1 tsp mustard powder. Method: Mix together in large bowl
Mustard mayo: 1 cup mayo • 3 Tbsp ketchup • 1 Tbsp Dijon mustard. Method: Mix together with a whisk till well combined.
Local Cuisine is a new column which showcases locally made food from this area’s many eateries. If you would like your café or restaurant featured in this column, email sellit@localmatters.co.nz or phone 427 8187 for more information.
