Your Cart
Item added Item updated Item removed No more products on stock You entered wrong value.

No products in the cart.

$0
Your Cart
Item added Item updated Item removed No more products on stock You entered wrong value.

No products in the cart.

Your Cart
Item added Item updated Item removed No more products on stock You entered wrong value.

No products in the cart.

Crunchy Cornflake crusted burgers

Rating
ShareSave
rnflakeburger"
Yields4 Servings
For the Chicken
 700 g Chicken Breast Fillets or Thighs
 3 cups Cornflakes
 1 ½ tsp Cajun Seasoning
 1 ½ tsp Italian Seasoning
 1 tsp Garlic Salt
 ¼ tsp Black Pepper
 2 Large Eggs beaten
 ¼ cup Melted Butter
For the Burgers
 4 Pieces Shortcut Bacon
 1 Avocado - Smashed with a squeeze of fresh Lime Juice
 Iceberg Lettuce
 Crinkle Cut Pickles
 Garlic Aioli
 4 Large Brioche Buns
1

Preheat BBQ to 200c for indirect cooking

2

Place the cornflakes into a Ziplock bag or food processor and crush into small flakes (don’t crush into dust as you want the larger pieces for crunch & texture) Place crumbs into a large mixing bowl then add in the Cajun seasoning, Italian seasoning, garlic salt & pepper. Whisk the eggs in a separate bowl

3

Pat the chicken fry with paper towel, Dip each piece of chicken into the egg & then press it into the cornflake mixture, flip & press the other side making sure the entire chicken is covered evenly with the egg & cornflake mix. You may need to re press into the cornflake mix to get an even coat.

4

Place the chicken onto a baking tray lined with baking paper, drizzle the melted butter evenly over the chicken pieces. Bake indirect in your BBQ for around 25 – 30 minutes until the internal temperature of the chicken reaches 74c, for best results use a meat thermometer like the Weber igrill.

5

Once the chicken is done place aside to rest & immediately throw the bacon onto the grill of the BBQ along with the brioche buns to toast them. The buns only take about 30 seconds or so be careful not to burn them.

6

Assemble the burgers with the other fillings & enjoy!

Category, , Cuisine,

Ingredients

For the Chicken
 700 g Chicken Breast Fillets or Thighs
 3 cups Cornflakes
 1 ½ tsp Cajun Seasoning
 1 ½ tsp Italian Seasoning
 1 tsp Garlic Salt
 ¼ tsp Black Pepper
 2 Large Eggs beaten
 ¼ cup Melted Butter
For the Burgers
 4 Pieces Shortcut Bacon
 1 Avocado - Smashed with a squeeze of fresh Lime Juice
 Iceberg Lettuce
 Crinkle Cut Pickles
 Garlic Aioli
 4 Large Brioche Buns

Directions

1

Preheat BBQ to 200c for indirect cooking

2

Place the cornflakes into a Ziplock bag or food processor and crush into small flakes (don’t crush into dust as you want the larger pieces for crunch & texture) Place crumbs into a large mixing bowl then add in the Cajun seasoning, Italian seasoning, garlic salt & pepper. Whisk the eggs in a separate bowl

3

Pat the chicken fry with paper towel, Dip each piece of chicken into the egg & then press it into the cornflake mixture, flip & press the other side making sure the entire chicken is covered evenly with the egg & cornflake mix. You may need to re press into the cornflake mix to get an even coat.

4

Place the chicken onto a baking tray lined with baking paper, drizzle the melted butter evenly over the chicken pieces. Bake indirect in your BBQ for around 25 – 30 minutes until the internal temperature of the chicken reaches 74c, for best results use a meat thermometer like the Weber igrill.

5

Once the chicken is done place aside to rest & immediately throw the bacon onto the grill of the BBQ along with the brioche buns to toast them. The buns only take about 30 seconds or so be careful not to burn them.

6

Assemble the burgers with the other fillings & enjoy!

Crunchy Cornflake crusted burgers
© 2024 Copyright Heat & Grill. All rights reserved
Designed by Clutch Media
cartcrosschevron-up