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Giant Jalapeño Popper Chicken Burger

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Directions

  1. In a large bowl, mix together the shredded chicken, diced jalapenos, bacon, cream cheese, mayonnaise, mozzarella and cheddar cheese.  Transfer to a cling film lined 8” cake tin. Freeze overnight.
  2. In a large bowl mix cheddar cheese, jalapenos and flour until coated well, set aside.
  3. Mix together milk, yeast, sugar in a large bowl.  Let sit until slightly frothy. Add two eggs, oil and stir until combined.
  4. Add in all of the flour, cheese and jalapeno mix and salt; mix until combined. Remove from the bowl and knead until a
  5. Place in a lightly greased bowl and cover with cling film. Let rise in a warm place until doubled in size, about 1 hour.
  6. Punch down the dough and transfer to a lightly floured surface. Fold in the corners and sides and shape into a tight ball.
  7. Line a large tray with parchment paper and place a 9” ring on top. Add the jalapeno cheddar dough ball and press down lightly to form a disk. Cover and let rise until doubled in size, about 20 minutes. Brush with egg wash.
  8. Bake in a 180ºC oven for 30 minutes or until golden brown.
  9. Heat oil in a large deep pot.
  10. Remove the chicken jalapeno disk from the tin.  Coat in flour, shaking off any excess then into the whisked eggs, letting excess drip off, followed by a nice coating of the panko breadcrumbs pressing to adhere.
  11. Fry until golden brown, let rest on a rack to drain.
  12. Cut the bun in half.  Spread mayo on the bottom half. Top with lettuce, the patty and a drizzle of bbq sauce then the top bun.
  13. Enjoy!