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THIS Chicken Nugget Doughnut Burger, with Bacon Jam

Serves 6

21 Vex 0639 Shop August Web Assets This 800X648 This Chicken Nugget Doughnut Burger



  1. Make six doughnuts: Blend the Zero egg with 150ml ice cold water & 10g vegetable oil for 30 seconds, then refrigerate until needed.
  2. Warm the oat milk to 37°C (body temperature). Add the yeast, butter and oil and leave in a warm place until frothy.
  3. Mix the bread flour with sugar and salt.
  4. Mix the warm milk mixture and Zero egg mix with the flour to make a dough.
  5. Leave in a warm place until doubled in size..
  6. Knock back and form 6 equally sized discs. Make a hole in the centre of each disc with a 1cm cutter.
  7. Leave to prove for  about 45 minutes until doubled in size.
  8. Fry in a deep-fat fryer at 170°C for approximately 6 minutes until coloured on both sides, then sprinkle with a pinch of salt and sugar.
  9. Make the bacon jam. Finely dice onion and shallots. Sweat in a pan with a little oil, add THIS Isn’t bacon lardons and cook slowly for 10 minutes.
  10. Add red wine vinegar, muscovado sugar and 200ml water.
  11. Reduce on a medium heat until thick and syrupy.
  12. Add espresso coffee and cook until liquid has evaporated.
  13. Fry THIS Isn’t chicken goujons according to pack instructions.
  14. Assemble all components as shown.

Used in this recipe

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