Calling All Pickle Heads

27 Apr 2018

Contributor

A burger without pickles is almost unheard of. It’s like wearing shoes without socks! So if you’re anything like us and can’t eat a burger without a handful of sliced, vinegared cucumber, then you are going to drool at even the thought of Brooklyn Brine’s range of gourmet pickles. 

 

Brooklyn Brine create a variety of fermented produce and condiments with the hero being their uniquely flavoured pickles - and boy do they pack a flavoursome punch!

 

It all started in 2009 in Brooklyn, New York, where certified pickle maker and vegan chef, Shamus Jones, opened a factory, producing around 100 jars of handmade pickles a week. From there it grew exponentially, taking the world by storm. They now produce close to 15,000 jars a week, shipping their goods around the world.

 

They have even opened their very own vegan café and retail store, aptly named Brine and Dine. Located in the heart of Brooklyn, this cafe is certainly out of reach for most of us, but alas their delicious jarred pickles aren't! Brisbane’s Black Pearl Epicure stock a selection of their flavour packed pickles. Calm down, we'll give you the order details soon but for now let's talk recipes.

 

How can we do this beautiful product the justice it deserves? The answer was plain and simple: buttermilk fried chicken burgers. So, here's the recipe we created for all of you pickles lovers who want to get your hands dirty in the kitchen. 

 

The Ultimate Fried Buttermilk Chicken Burger with Brooklyn Brine Pickles

Makes:
 6 burgers

 

 

Ingredients:

            -  6 chicken thigh fillets 


            -  1L buttermilk (King Valley Dairy) 


            -  3 sliced Brooklyn Brine Pickles (we selected the Garlic Dill flavour) 


            -  6 brioche buns 


            -  A block of American Jack Cheese 


            -  3 sliced tomatoes 


            -  1 chopped lettuce head 


            -  Chipotle aioli 


            -  Butter (to spread on brioche buns) 


            -  2 cups plain flour 


            -  1 tbsp baking powder 


            -  1 tbsp sea salt 


            -  1 tsp cracked pepper 


            -  1 tbsp smoked paprika 


            -  500ml vegetable oil 


 

Method:

  1. Place the chicken thigh fillets and King Valley Dairy buttermilk (sourced via Black Pearl Epicure) in a bowl, ensuring all pieces are evenly covered, and leave in the refrigerator for half an hour to soak. 


  2. In a separate bowl, mix 2 cups of plain flour with 1 tablespoon of baking powder, 1 tablespoon of smoked paprika, 1 tablespoon of sea salt and 1 teaspoon of cracked pepper. 


  3. Heat the vegetable oil in a saucepan ensuring it maintains a temperature of 180 degrees. 


  4. Place coated chicken pieces into the oil and deep-fry for approximately 5 minutes or until golden brown. When finished, pull out chicken pieces and place on paper towel to remove excess oil. 


  5. Now comes the fun part: construction! You can layer the burger as you like, though we tend to start with the sauce, lettuce and tomato first, followed by the main event; chicken, cheese and pickles. For presentation, slice a pickle in half lengthways and place on top of the burger and secure in place with a skewer. Now folks, that’s what we call the ultimate burger! 


 

To order your Brooklyn Brine pickles, visit Black Pearl Epicure or Simon Johnson Food now. 

 

 

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