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Chicken karaage bao burgers
Popularized in the 1920s, Karaage is a Japanese cooking technique in which various foods (usually chicken) are deep-fried in oil. These karaage bao burgers are perfect for a tasty summer meal, with the Asian inspired slaw full of flavour and freshness. This is sure to be a new family favourite!
Ingredients
Chicken karaage:
- 4 free range chicken thigh fillets, quartered
- 1 box coat ‘n cook original [or flour]
- 1 bottle (500ml) avocado cooking oil, for deep frying
Slaw:
- ¼ red cabbage
- 2 carrots
- 1 apple, cored and quartered
- ½ cup bean sprouts
- ½ cup coriander, chopped
- ¼ cup Vietnamese mint, chopped
- 1 lime, juiced
- 2 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds, toasted
- 8 bao buns, warmed
- Japanese mayonnaise
- Food processor if available
Method
In a bowl, coat chicken thigh pieces in coat ‘n cook. Make sure each piece is completely covered.
Heat the oil to medium hot (170°C) in a heavy set pan or wok. Using tongs add a handful of chicken pieces to the oil, deep fry until crispy and cooked through (about 4 minutes). Carefully remove and lay on a paper towel lined rack. Repeat with the rest of the pieces.
Set up your food processor with the grater attachment and grate cabbage, carrot and apple (Alternatively, grate or finely chop these ingredients by hand). Pour into a bowl and mix all remaining slaw ingredients together.
Load each bao bun with slaw, pieces of chicken karaage and a drizzle of Japanese mayonnaise. Yum!
Summer Asian Burger – Extra Virgin Sesame oil
Our Extra Virgin Sesame Oil has an unmistakably unique, delicious, nutty flavour, that brings recipes to life.
It is most popular in Asia, especially in Korea, China, South India, where its widespread use is as prized as Olive Oil in the Mediterranean.
With a high smoking point, sesame oil is great for deep-frying, as well as BBQ’s and regular shallow frying and stir-fry dishes, making it perfect for these incredible burgers!
Ingredients
For the burger:
- 2 Tbsp Extra Virgin Sesame oil
- 4 burger buns
- 1 packet miso beef and black rice burgers
- 4 Portobello mushrooms
- 2 Tbsp oyster sauce
- ½ cucumber – thinly sliced
- Sriracha mayo for spreading on buns
For the slaw:
- ½ green cabbage – thinly sliced
- 1 carrot – grated
- 1 red onion – thinly sliced
- A handful of coriander
- 2 Tbsp mayonnaise
- 1 tsp sriracha
- 1 tsp honey
- 1 Tbsp soy Sauce
- 1 Tbsp Extra Virgin Sesame Oil
- 1 Tbsp toasted sesame seeds
Method
In a large bowl, mix together the cabbage, carrot, red onion and a handful of coriander – set aside. Reserve some red onion slices and coriander.
In a small bowl mix together the mayo, Sriracha, honey, soy sauce, Extra Virgin Sesame oil and toasted sesame seeds -set aside.
In a griddle pan over high heat or on the BBQ – drizzle a little sesame oil over the mushrooms and grill bottom side down. Once browned, flip them and spread a teaspoon of oyster sauce on each mushroom. Continue grilling until the mushrooms are juicy and cooked through.
While the mushrooms are cooking on high heat, fry off the burger patties on high heat for 3-4 minutes on each side with a drizzle of Extra Virgin Sesame oil.
Take the mushrooms and the patties off the heat and cover with tinfoil to rest for 5 minutes.
Smear some mayo inside of the burger buns and grill on a low heat until warmed through and a little charred.
Fold the dressing through the slaw.
To assemble the burger, spread a layer of sriracha on the bottom bun. Top with slaw, burger patty, cucumber, mushroom, red onion slices and coriander then top with the top bun. Insert a skewer to keep the burger in place.
Venison and Blue Cheese Sliders
Is a slider a burger? Well, technically yes – it’s an American name for a mini burger, perfect as a snack or finger food. These sliders take the dish to a whole new level, with the venison and blue cheese bringing a filling and delicious aspect to this American classic.
Ingredients
- 500gms Venison Mince
- 30g / 1oz venison seasoning
- 1 egg
- 50g / 1.7oz plain flour
- 200g / 7oz blue cheese
- 8 slider buns
- 100ml / 3.3fl.oz aioli
- 100g / 3.5oz rocket, cress or your favourite salad greens
- Avocado cooking oil
Method
Pre-heat oven to 180ºc / 355°F.
To begin, slice your slider buns and in a small bowl break the blue cheese up with a fork and put to one side.
Mix the Venison Mince, some venison seasoning, 1 egg and the plain flour in a large bowl until fully mixed.
Divide the mixture into eight meatballs and press into small burger patties.
Heat a non-stick pan with a little of the Avocado cooking oil until it is almost smoking. Caramelise the burger patties for 2 minutes on both sides then to finish put in the oven for a further 4 minutes.
Whilst the venison patties are in the oven lightly toast your slider buns then spread a generous amount of aioli on both sides.
Take the venison from the oven and begin to assemble the sliders by placing a pattie on the base of the slider, topped with the broken down blue cheese, then a small handful of rocket and finish with the lid.
Perfect the burger with Olivado cooking oils!
We all know how to make a burger, but there’s a difference between a good burger and a great burger.
That difference is Olivado.
Our range of delicious cooking oils can transform any meal, turning the ordinary into the extraordinary.
Burgers become juicer when our oils are used, filled with flavour and goodness not found in other oils.
Our minimal processing technique is now copied around the world, with our extra virgin range providing oils of exceptional quality and nutritional value.
We don’t accept bland here at Olivado and neither should you.
If you have any questions about our healthy oil range, please don’t hesitate to contact us, and don’t forget to head on over to our Facebook, Instagram and Pinterest pages for the latest recipes, news and competitions.
