Homemade Crispy Chicken, Bacon & Onion Burger
Thermomix recipe: Homemade Crispy Chicken, Bacon & Onion Burger. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 2 chicken breasts (approx. 400-500g total), sliced horizontally into 4 cutlets
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil (for chicken seasoning)
- 1 tbsp lemon juice
- 40 g plain flour
- 1 tsp ground chili (or to taste)
- 2 large eggs, beaten
- 150 g breadcrumbs
- Vegetable oil, for deep frying (external)
- 8 slices streaky bacon (for crispy strips)
- 75 g diced smoked bacon (for sauce)
- 1 small onion (approx. 100g), cut into half-moons
- 4 burger buns
- 80 g mayonnaise
- 1 tsp chili sauce or powder
- 1 clove garlic
- 1 tsp Dijon mustard
- 4 slices cheddar cheese
- 50 g iceberg lettuce, shredded
Instructions
- Slice each chicken breast horizontally to create two thinner cutlets, resulting in 4 cutlets in total. Season the chicken cutlets with salt, black pepper, 1 tbsp olive oil, and 1 tbsp lemon juice. Set aside.
- Add 40 g plain flour and 1 tsp ground chili to the Thermomix bowl. Mix 5 sec / Speed 4. Transfer the seasoned flour to a shallow dish.
- Prepare a breading station: set up three shallow dishes – one with the seasoned flour, one with the 2 beaten eggs, and one with 150 g breadcrumbs.
- Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. Place the breaded cutlets on a plate and refrigerate for at least 15 minutes to help the coating adhere.
- Add 1 clove garlic to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
- Add 75 g diced smoked bacon to the bowl with the chopped garlic. Sauté 8 min / 120°C / Speed 1 (Reverse). Transfer the cooked bacon and garlic to a small bowl, reserving any rendered fat if desired for other uses.
- Add 80 g mayonnaise, 1 tsp chili sauce or powder, 1 tsp Dijon mustard, and the cooked diced bacon and garlic to the Thermomix bowl. Mix 10 sec / Speed 3. Transfer the sauce to a small serving bowl.
- **EXTERNAL COOKING (NOT IN THERMOMIX):** Heat vegetable oil in a deep fryer or large pot to 170-180°C. Deep fry the breaded chicken cutlets for 4-6 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- **EXTERNAL COOKING (NOT IN THERMOMIX):** In the same hot oil, or a separate pan, deep fry the onion half-moons until golden and crispy. Drain on paper towels.
- **EXTERNAL COOKING (NOT IN THERMOMIX):** Pan-fry or bake the 8 slices of streaky bacon until crispy. Toast the 4 burger buns in a pan or toaster.
- To assemble each burger: Spread a generous amount of the prepared sauce on the bottom half of a toasted burger bun. Add some shredded iceberg lettuce, followed by a crispy chicken cutlet. Place 2 slices of crispy streaky bacon and 1 slice of cheddar cheese on top of the chicken. Add another spoonful of sauce, then a portion of the crispy fried onions. Finish with the top half of the burger bun and serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.