BBQ Chicken Burgers

This week Master Chef Tanah Dowdle rolls out the BBQ and cooks delicious Ingham Chicken Burgers, the perfect way to finish a day at the beach!

Tanah has owned three hugely successful restaurants and her own film catering company, Stars.

Tanah’s South Pacific Burgers

Serves 4

Roasted Smokey Corn and Tomato Salsa

Ingredients

4 x fresh corn cobs or 3 cups of frozen corn kernels

1x medium sized red onion finely diced

4 x huge ripe tomatoes washed

A fistful of chopped coriander and mint

2 x crushed garlic cloves

Good quality sea salt and freshly cracked peppercorn

5 x tablespoons of extra virgin olive oil

Cooking instructions

Step 1: De-husk the corn and carefully run a chef’s knife down the inner shaft of the cob, the kernels will fall away easily.

Step 2: Cut tomatoes in half, have the flat plate of the BBQ hot, then dry roast the corn and lightly char the tomatoes.

Step 3: In a large bowl combine all the diced onion, chopped coriander, chopped chilli (to your taste) sea salt, pepper and extra virgin olive oil. Mix well and toss in your smokey toasted corn.

Step 4: Allow the tomatoes to cool a little. When cool enough to handle, hold by the skin and squeeze into the smokey corn salsa, throw away the skin.  Taste test and crank up the chilli heat to your liking.

Step 5: Cover your salsa and set aside for the flavours to mingle.

This salsa is delicious, double the amount if you like, the flavours just get better and it keeps well in the refrigerator for 3 days.

South Pacific Burger

Ingredients

Be experimental with the type of bread you use for your burgers. There is a range of bread you could use such as pitas, baps, bagels, buns, ciabatta and focaccia.

4 x burger buns, baps, pita, bagels, ciabatta or focaccia

1 x packet of 4 Ingham Chicken Patties

1 1/2 x cups of grated cheese (Tanah recommends emmental because it melts well)

1 x cup pineapple rings (fresh is best, tinned is fine also)

Smokey corn and tomato salsa

Lettuce and any other favourites like cucumber and avocado.

Condiments such as tomato sauce and mild mustard.

Cooking instructions

Step 1: The trick is to have all ingredients washed, diced, sliced, grated and all lined up ready to go.

Step 2: Heat up BBQ and make the smokey roasted corn and tomato salsa as instructed above.

Step 3: To cook the Ingham Chicken Patties, either place them in a pre-heated oven at 180°C for 25 minutes, turning once, or grill on the BBQ for 10 to 15 minutes turning once.

Step 4: Brown up the red onion rings with a little butter or extra virgin olive oil on the BBQ.

Step 5: Peel the pineapple and slice into thin discs, gently dry fry on flat plate of BBQ.

Step 6: Cut the buns in half and char grill on the BBQ

Step 7: Peel and slice avocados, spread on the buns.

Step 8: To dress up your burgers, spear on toothpicks pineapple chunks, black and green olives and whole red pickled chillies. These will be speared through the top bun just as you serve.

Step 9: Now you are ready to assemble. Tanah likes to keep the onions and pineapple warm on the side BBQ plate.  Take your toasted buns, sprinkle the cheese on the bottom, then the Ingham Chicken Pattie, then your salsa topped with all the salad ingredients.  Spread your favourite condiments on the inside top bun, close the burger bun and spear with your decorative toothpick spears.