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THIS Double Dipped Chicken Burger

Serves 4

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



  1. Blend Zero egg with 300ml ice cold water and 15g vegetable oil for 30 seconds and refrigerate until needed.
  2. Blend THIS Isn’t chicken pieces until mixture resembles chunky breadcrumbs.
  3. Add half the Zero egg mix, white miso and vegan mayonnaise and combine to make a dough. Shape into chicken fillet shapes and refrigerate.
  4. Make a batter with the other half of the Zero egg mix and 50g of flour.
  5. Mix the remaining flour with barbecue spice and 4g salt.
  6. Place 300ml water, red wine vinegar and muscovado sugar in a saucepan and bring to the boil. Add finely diced red cabbage and cook on a medium heat for approximately 1 hour until cabbage is cooked and liquid has reduced.
  7. Coat fillet-shaped chicken dough in seasoned flour, then batter and repeat. Deep fry at 170°C for 6-8 minutes until crispy and golden.
  8. Assemble as shown.

Used in this recipe

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