← TheSHiFtYChef

Brie, Bacon & Blueberry Chicken Burgers

with Parmesan Garlic Wedges & Lemon Garlic Aioli

Ingredients

Chicken Burgers

• 800 g - 1000 g chicken breast (2 large breasts comfortably make 4 burgers)
• Salt and cracked black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 150-200 g brie cheese, sliced
• 8 rashers streaky bacon
• 4 brioche burger buns
• 1 cos lettuce, separated into leaves

Blueberry Balsamic Reduction

• 150 g blueberries
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• Pinch of salt
• 2 tbsp water

Pickled Red Onion

• 1 red onion
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar
• Pinch of salt

Lemon Garlic Aioli

• 1/2 cup kewpie mayonnaise
• 1-2 garlic cloves, grated
• Juice of 1/2 lemon
• Pinch of salt

Parmesan Garlic Wedges

• 1.2-1.5 kg potatoes
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• Cracked black pepper
• 50 g parmesan, grated
• Chopped parsley (optional)

Method

Make the Blueberry Reduction

1. Add blueberries, balsamic, brown sugar, salt and water to a saucepan
2. Simmer for 20-30 minutes until thick and glossy
3. Set aside to cool

Pickle the Onion

1. Slice onion into 3-4 mm rings
2. Combine vinegar, water, sugar and salt
3. Add onion and set aside

Prepare the Wedges

1. Peel and cut potatoes into wedges
2. Toss with olive oil, garlic powder, onion powder, paprika, salt and pepper
3. Arrange on a baking tray

Cook the Wedges

1. Bake at 220°C for 35-45 minutes
2. Turn halfway through cooking

Make the Garlic Aioli

1. Combine kewpie, garlic, lemon juice and salt
2. Refrigerate until needed

Prepare the Chicken

1. Slice chicken breasts horizontally to create burger portions
2. Season with salt, pepper, garlic powder and paprika

Cook the Bacon

1. Place bacon into a cold pan
2. Cook until crisp and golden
3. Set aside

Finish the Wedges

1. Toss hot wedges with grated parmesan
2. Garnish with parsley if desired

Cook the Chicken & Melt the Brie

1. Pan fry chicken until golden and cooked through
2. After flipping, place brie on top
3. Allow cheese to melt while the second side cooks

Toast the Buns

1. Toast buns in butter or reserved bacon fat
2. Cook until lightly golden

Build the Burgers

1. Spread garlic aioli on the bottom bun
2. Add lettuce, chicken, melted brie and bacon
3. Top with pickled onion
4. Spread blueberry reduction onto the top bun
5. Close and serve with wedges, and extra aioli as a dip

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