Best Bondi Burger Recipes

Bondi-Type Chicken Burger image

Provided by Scarlett516

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 15

2 -3 boneless skinless chicken breasts
2 dried habanero peppers, chopped and seeds removed
2 lemons, juice of
2 teaspoons crushed ginger
6 tablespoons vegetable oil
2 teaspoons paprika
4 garlic cloves, crushed
1/2 teaspoon sugar
1 teaspoon dried chili pepper flakes
6 slices provolone cheese
romaine lettuce
mayonnaise
hamburger bun
1 cup flour
1 teaspoon sea salt

Steps:

Pound chicken breasts to desired thickness, cut in half if desired for size.
Combine the habanero, lemon juice, ginger, vegetable oil, paprika, garlic, sugar, and chili flakes in a metal mixing bowl. Stir quickly to help combine the lemon juice and vegetable oil.
Pour half the sauce into a separate bowl and set aside.
Marinate the chicken breasts in one bowl of sauce in the refrigerator for 1 hour. Be sure the bowl is covered.
Mix the flour and salt in a bowl. Take out the chicken breasts, allowing any excess to drip before dredging the chicken breasts in the flour mixture.
Heat a medium non-stick pan with some vegetable oil or canola oil. Pan-fry each side until done.
Spread mayonnaise on the hamburger buns. Place lettuce on the bottom part of the bun, place chicken on the lettuce, top with Provolone cheese and spoon some of the reserved chili sauce.

Bondi Burger image

Provided by Annacia * @Annacia

Categories Burgers

Number Of Ingredients 15

4 - breast fillets
2 - habanero chiles (chopped and seeds discarded)
2 - lemons (juiced)
2 teaspoon(s) ginger (minced)
6 tablespoon(s) vegetable oil
2 teaspoon(s) paprika
4 clove(s) garlic (minced or pressed)
1/2 teaspoon(s) sugar
1 teaspoon(s) dried chili flakes
1 cup(s) all-purpose flour (for dredging)
1 teaspoon(s) sea salt
4 - buns
4 tablespoon(s) mayonnaise
4 - leafs romaine lettuce
4 slice(s) provolone cheese

Steps:

In a metal mixing bowl, combine the chopped habanero chili;s, lemon juice, ginger, vegetable oil, paprika, garlic, sugar and chili flakes. Stir quickly to bind the oil and lemon juice. Spoon half of the sauce into a separate bowl and set aside for later.
Add the chicken breast fillets to the remaining chili sauce and stir well to coat. Cover and refrigerate for 1 hour.
Mix together the flour and salt. Remove the chicken breasts from the chili oil and shake off any excess. Lightly dredge the breast, one at a time, in the flour-salt mixture.
Once you're ready to cook the chicken, heat a medium-sized nonstick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side until cooked through.
Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add a chicken breast, provolone cheese and then spoon on some of the remaining chili sauce. Serve immediately with a fresh green salad to cool the palate.