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Description
A flavour-packed Spice Bag Chicken Burger made with crispy seasoned chicken fillets, bacon and fresh salad, served in a soft burger bun finished with either BBQ or Mediterranean Tiger Bread Paste. The buns are made using Carr’s Strong Bakers Flour, Bakers Yeast and Sonneveld Proson Super Soft Roll for a soft, light finish.
Ingredients
600g
Water
150g
Spicy Chicken Fillet
30g
tomato
30g
Red Cabbage
20g
Pickle
30g
lettuce
60g
Bacon
170g
Tiger Bread Paste
Method
- Add the Carr’s Flour, fresh yeast and Sonneveld Proson Improver to a spiral mixer, followed by the water.
- Mix on slow speed for 2–3 minutes, then on fast speed for 6–8 minutes, until a smooth, well-developed dough is formed.
- Remove the dough from the mixer, cover and allow to rest for 10 minutes.
- Scale the dough into 40 g pieces, round into smooth balls and place onto lined baking trays.
- Prove at approximately 35–38°C and 75–85% humidity for 35–45 minutes, or until well proved.
- Spread BBQ Tiger Bread Paste over half of the rolls and Mediterranean Tiger Bread Paste over the remaining rolls.
- Bake at 200°C for 10–14 minutes, until golden and fully baked. Leave to cool before slicing.
- Cook the spice bag chicken fillets at 180°C for 14 minutes, until fully cooked and piping hot throughout.
- Cook the bacon at 180°C for approximately 10 minutes, or until cooked and crisp.
- Slice the tiger rolls in half and add the fresh salad to the base.
- Top with the cooked spice bag chicken fillets and bacon.
- Finish with the top half of the BBQ or Mediterranean tiger roll and serve.
