I decided that I had to try to replicate the chilli sauce that is the heart & soul of the Bondi Burger. It's sprightly but not too hot, it has an elusive taste of ginger and it is generally the best thing that ever happened to a chicken burger.
Fortunately, someone else had done all the work for me, and put this taste-a-like recipe on t'internet.
I followed the marinade and sauce recipe pretty much exactly (I used crushed dried chillies in oil instead of the powdered dry chillies), but then I used thigh instead of breast.
My other change was to use the Jamie Oliver method for flattening chicken that I missed out on when we barbecued our chicken a while ago. And I tell you what, that is genius. Because I don't have a pan of the right size, I heated one of my heavy Le Creuset lids in the oven for a while, and when it was roasting hot I pressed the chicken with it.
The taste-a-like was exactly my food-memory of Bondi burgers. Only problem was that I thought we had mayo and we didn't, so there was the slightest shortfall in the perfect satisfaction of the craving. Such a good thing I can make them again, isn't it?
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7 comments:
But you were satisfied, right?, and you have plans for the future, so you are set ;) I think it is great when one can replicate a beloved flavor.
I've got to say I'm quite a fan of Oporto's chicken and chilli sauce as well, though I usually go for the wrap instead of the burger. Hurrah for your success with the taste-a-like!
Always a particular pleasure to be able to recreate an old favourite - well done! Shame about the mayo, though... better luck next time, or make your own?
Simona - I was satisfied!
Leafy - the wraps aren't a big enough portion *blush*
Forkful - if I'd realised I didn't have mayo before the chicken was in the buns, I would've made my own. But next time for sure!
I don't know Bondi "Burgers" but this looks pretty tasty--and it's always fun to recreate a favorite from your past. ;-)
Deb - I was meaning to send this over for Souper Sunday but totally forgot!
Ohhhh that looks good
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