Description
Indulge in the irresistible flavours of a Copycat Hawaiian BK Chicken Burger with this homemade recipe. Succulent chicken, crispy bacon, juicy pineapple, and creamy mayo nestled between soft burger buns create a symphony of flavours that satisfy cravings for fast food classics. Discover the joy of recreating your favourite indulgence at home
Ingredients
Units Scale
Chicken Patty
- 250 g chicken breast, minced
- 250 g chicken thigh meat, minced
- 150 g pork fatback, minced
- 2 tsp salt
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tsp MSG
- 3/4 tsp freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 1 1/2 cups breadcrumbs
- 2 eggs, beaten
- 1 1/2 tbsp water
- oil, for frying
- pineapple slices (canned)
- bacon slices
- cheese slices (preferably processed cheese)
- lettuce leaves
- burger buns
- mayonnaise
Instructions
- In a food processor, combine all chicken patty ingredients. Pulse until well combined and pasty but retaining a bit of chunks (you dont want it to be fully form like a paste). Form four chicken patties and place them on a baking sheet. Wrap with plastic wrap and freeze for 15 minutes.
- Prepare three separate medium-sized bowls with flour, beaten eggs mixed with water, and breadcrumbs. Heat vegetable oil in a heavy-bottomed pot to 175°C.
- Coat each chicken patty in flour, then dip into the egg mixture, ensuring it’s fully covered, and finally coat with breadcrumbs, pressing gently to adhere.
- Fry the patties, 2 or 3 at a time, for 6-7 minutes or until golden brown and the internal temperature reaches 75°C.
- In a separate pan, cook the bacon slices until crispy. Place them on a paper towel-lined plate to drain excess grease.
- Assemble the Burgers, spread mayonnaise on the bottom half of each burger bun, place lettuce leaves followed by a cooked chicken patty. Add a slice of cheese, bacon slices, and a pineapple slice. Cover with the top half of the bun.
- Serve and enjoy.
Notes
If you don’t want to use MSG you can omit this from your ingredient list.