Crispy Chicken Burger with BBQ Pineapple Relish and Smoky Bacon
Ingredients (10 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 10 | pc | Ingham large chicken breast schnitzel, flash fried, 210g | AUD 0.00 * AUD 0.00 / pc |
| 0.5 | kg | Lettuce, cos | AUD 0.00 * AUD 0.00 / g |
| 0.5 | kg | Pineapple | AUD 0.00 * AUD 0.00 / kg |
| 100 | g | Onions, red, diced | AUD 0.00 * AUD 0.00 / g |
| 50 | ml | Oil, olive | AUD 0.00 * AUD 0.00 / l |
| 30 | ml | Lime, juice | AUD 0.00 * AUD 0.00 / l |
| 0.4 | kg | Bacon | AUD 0.00 * AUD 0.00 / g |
| 10 | pc | Bread, burger bun | AUD 0.00 * AUD 0.00 / pc |
| 300 | g | HELLMANN'S Real Mayonnaise | AUD 0.00 * AUD 0.00 / g |
| 1 | kg | Potato, skins | AUD 0.00 * AUD 0.00 / g |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Preheat the deep fryer to 180°C and cook the INGHAM schnitzels until golden. Remove from oil and keep hot.
2. Wash and drain the lettuce.
3. Peel and cut the pineapple in large wedges and lightly cook on a char grill. Remove and dice. Combine with the diced Spanish onion, olive oil and lime juice.
4. Grill the bacon until golden and toast the burger buns. Remove from heat and keep hot.
5. Assemble the burger in the following order – Bottom bun, HELLMANNS Real Mayonnaise, lettuce, INGHAM Chicken Schnitzel, cooked bacon, pineapple relish and top bun.
6. Serve with crispy potato skins.
