Gary Mehigan’s Karaage Chicken Burgers with Onion Slaw and Wasabi Mayo

Makes: 4

When it comes to burgers, we absolutely love it when we stumble on a burger that breaks into our top burgers of all time.* We can’t stop smiling.

And so here is one of those burgers, plated by my mother at a recent American-themed lunch. (And yes, I get that this burger, other than the bun and the fried chicken is the antithesis of an American burger!)

In his book, Gary references a time on Masterchef with Gordon Ramsay where Gordon was unimpressed by a challenge where contenstants plated up all manner of burgers; though where none of them were conventional or centered around a traditional patty.

As Gary says, Gordon might be right, though he hasn’t had this burger.

(Gordon is wrong. This is an excellent, excellent burger.)

Ingredients

4 chicken thighs
1/2 c katakuriko potato starch
1 c panko breadcrumbs
Peanut or sunflower oil for shallow-frying
4 soft brioche-style burger buns
1 ripe avacado, sliced
2 c mizuna or rocket leaves

Chicken marinade

2 tbsp soy sauce
1 tbsp mirin
2 tsp finely grated ginger
2 cloves garlic, grated

Onion slaw

1 white onion, thinly sliced
1 c shredded daikon
1 tbsp pickled ginger, finely chopped
1/4 c rice vinegar

Wasabi mayonaise

1/3 c Kewpie mayonnaise
2 – 3 tsp wasabi paste (depending on taste)

Method

  1. To make the marinade, combine the ingredients in a medium bowl. Add the chicken and stir through to coat. Cover and marinade in the fridge for at least 1 hour and up to 6 hours.
  2. Meanwhile, for the onion slaw. combine all the ingredients and set aside. For the mayo, combine the ingredients and refridgerate until using.
  3. Combine the potato startch and panko crumbs in a bowl, then add the chicken pieces and mix thoroughly with your hands to coat.
  4. Prepare a tray with a wire rack and tongs and set to one side in preparation to fry the chicken, Pour oil into a deep frying pan to a depth of 1.5cm, then heat over a medium-high heat until the oil reaches 160c. Adjust the heat as necessary to maintain the temperature.
  5. Gently lower the chicken pieces into the hot oil with the tongs ad cook for 6 – 8 minutes, turning halfway, until evenly cooked through and crispy. You can check to see if the chicken is cooked using a thermometer – it should read above 65c. Lift the chicken from the oil with the tongs and place on a wire rack to drain. (If you feel that the chicken still needs a cooking nudge though you have already have a dark crunchy outside, place in an oven on 180c for a few minutes).
  6. Cut the buns in haf and cook under a grill until golden. Smear the cut side of the top half with a generous dollop of the wasabi mayonnaise. Place a little avacado and slaw on the base, add the crispy chicken, then the greens and sandwich together.

* Those burgers that Nat and I reckon have made that list – that have been absolute homeruns – are:

Anjum Anand’s Best Ever Burger with Spiced Onions
Gordon Ramsay 1-million Subscriber Burger (ironic I know)
Jamie Oliver’s Insanity Burger
Neil Perry’s ‘Hamburger’ (my favourite)

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