Single Malt infused Burger
Single Malt infused Burger
I have been fascinated with the various barbecue sauces from America. There's a wide variety of them ranging from the Kansas City, Louisiana, Tennessee and Texas. Largely, they use similar ingredients with some regional variations.
I thought of making a variation of the Tennessee sauce by using Single Malt instead of an American bourbon.
Contributed by
.
Published 02. January 2016
Ingredients
- Salt (to taste)
- Crushed black pepper
- 2 tablespoon Tabasco sauce
- 200 ml Tomato puree
- 1 tablespoon of Worcestershire sauce (or to taste)
- 2 chicken breasts
- 2 tablespoons of olive oil
- 1 tablespoon of Apple Cider vinegar
- 1 tablespoon of Soy sauce
- 2 tablespoons of Glenfiddich 12 year single malt
- 1 finely chopped onion
- 2 burger buns
Instructions
- Heat the oil in a wok.
- Saute the onions. Add the salt and pepper.
- Add the various sauces as you continue to saute the onion.
- After a few minutes, add the tomato puree.
- Finally, add the Glenfiddich to the sauce.
- If you want, you can blend the sauce to a fine consistency or leave it as-is.
- Marinate the chicken breasts in a bit of lemon, salt and pepper for 10 minutes.
- Roast the chicken at 200 C for 20 minutes in the oven.
- Once the chicken is roasted, place it in a burger bun and top it off with the sauce.
- For vegetarians, use a vegetarian patty instead of chicken.
- Happy eating.
Further details
Serves 2 people.
Preparation time is approximately 10 min.
Cooking time is approximately 30 min.
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