LG'S CHICKEN BURGER BAR — Lisa Goldberg

LG’S CHICKEN BURGER BAR

4 buns (potato rolls, brioche or hamburger buns)

4 chicken thigh fillets, marinated* for at least 1 hour

baby cos lettuce, shredded

red cabbage slaw (cabbage, lemon juice, olive oil, salt)

2 small ripe tomatoes, sliced thickly and salted lightly

4 slices good cheddar cheese (if you wish)

1/3 cup fried onions (2 onions, sliced and fried)

1/3 cup pickled onions or 1 red onion, sliced and quick pickled

1/3 cup Spicy Sweet BBQ Sauce**

1/3 cup LG’s Special Sauce***

PLUS

Jalapeno chillis, pickled or fresh+sliced

1 bag potato crisps

Serves 4 ish

BBQ or chargrill the chicken on both sides until cooked through. Lay out all the elements on a board. At the last minute, chargrill or BBQ the buns until a little charred and warm. Go for it!

*SUPER QUICK MARINADE FOR CHICKEN

1 tablespoon soy sauce

1 1/2 tablespoons Dijon mustard

1 tablespoon oil

Mix together the ingredients in a medium non reactive dish and coat the chicken thigh fillets in the marinade. Cover the container and refrigerate until needed.

**SPICY SWEET BBQ SAUCE

1/4 cup tomato sauce

1/4 cup Worcestershire sauce

2 tablespoons brown sugar

1/4 cup water

1/2 teaspoon sweet paprika

1/2 teaspoon chilli flakes

1/2 teaspoon salt

Place all ingredients into a small non-stick saucepan and simmer, stirring from time to time, for 10 minutes or until thickened. It will also thicken further when it cools. Allow to cool. Makes just over 1/2 cup.

***LG’S SPECIAL SAUCE

1/2 cup mayonnaise

1 tablespoon dijon mustard

1 tablespoon tomato sauce (ketchup)

1 teaspoon worcestershire

2 pickled cucumbers or 4 corcnichons, finely chopped

1/4 teaspoon sweet paprika

1/4 teaspoon chilli flakes

Combine all ingredients.

Makes 3/4 cup .

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