TR
The Rub SocietyI'm a sucker for Oporto. After someone was having a crack at them the other day, it inspired me to do an Oporto style burger for burger night! This is my take on the iconic 'Bondi'.
Created By Tom @ Smoky Pastures
Ingredients
- 1 x Chicken Breast
- Smoky Pastures Top Shelf Rub
- Plain Flour
- Eggs
- Panko Bread Crumbs
- Salt
- Sesame brioche top
- Kewpie mayo
- Oporto chili sauce (this I couldn't imitate! Had to buy the real stuff from
Oporto) - Burger cheese
- Shredded iceberg lettuce
- Kewpie mayo
- Brioche booty
Instructions
- Chicken method:
- cut a chicken breast in to 2 to 3 thin fillets then pound out flat
- season fillets with Top Shelf (or just salt if you want to be boring 😉 ) then leave in the fridge to season for a few hrs
- dip fillets in plain flour, then egg mix, then into a mix of 1 cup panko crumb/1 Tbsp salt. Make sure chicken is covered all over
- I think Oporto just cooks theirs on a grill plate but here we set up the Weber Kettle with a direct and indirect cooking area. Give the fillets a minute each side directly over the coals to get a nice bit of crispness and a little toast on the crumb
- Once toasted to your liking, move fillets away from direct heat and finish them of indirect to the coals until 165f internal
- You can cook any schnitzel like this on the kettle and it adds heaps of flavor!
- The 'Bondi Tribute' Burger
- Sesame brioche top
- Kewpie mayo
- Oporto chili sauce (this I couldn't imitate! Had to buy the real stuff Oporto)
- Burger cheese
- 2 x grilled crumbed fillets
- Shredded iceberg lettuce
- Kewpie mayo
- Brioche booty
Tips
The that chili sauce makes it. There is no denying the flavor profile of Oporto is unbelievable, even if their quality isn't always amazing. The fillets are out of control tasty just by themselves, that brine with the Top Shelf seasoning just makes them absolutely pop, and even with the strong chili tastes, the chicken still absolutely shines here, along with the crispy and charred crumb.
