Recipe ‘Chicken’ Stinger Burger
Protein-packed
Refined sugar free
Nut-free option
Comfort food
Entertaining
Main meals
Breakfast & brunch
Snacks
A meaty, chicken-like burger with a crunchy-as-heck outer layer, slathered in the easiest-ever zingy burger sauce. The only one getting stung here is the person who made other plans for dinner.
You will need
Makes 2
- 1/3 cup cornflour
- Vegetable oil, for deep frying
- 2 vegan brioche buns or burger buns
- 4 lettuce leaves
Stinger marinade
- 1 1/2 cups vegan chicken-style stock
- 1 1/2 tablespoons vegan Worcestershire sauce
- 1 tablespoon vinegar
- 1 teaspoon mustard powder
- 1 teaspoon chilli powder
Chicken substitute
- 4 large TVP slices (or *swap for 2 uncrumbed chicken-style patties)
Stinger crumb
- 35g panko breadcrumbs
- 50g salted corn chips
- 1 teaspoon chilli powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon MSG
- 1/4 teaspoon white pepper
Stinger sauce
- 2 tablespoons vegan mayonnaise
- 1 tablespoon hot sauce
- 2 teaspoons tomato ketchup
Recipe: Zacchary Bird
Directions
Step 1
Combine the stinger marinade ingredients in a bowl.
To prepare the TVP, place the stinger marinade in a small saucepan and bring to the boil. Add the TVP and cook, keeping the slices submerged in the boiling liquid, for 5-10 minutes, until fully softened. Use a fork to stab and press out any bubbles if the TVP slices are too thick to fully hydrate. Squeeze out any excess liquid before proceeding with the recipe.
Step 2
Combine the stinger crumb ingredients in a food processor and process to create a fine dust, then tip into a shallow bowl.
Using one hand, remove the chicken substitute from the marinade, dust in the cornflour and place on a plate.
Step 3
Whisk the remaining cornflour into the marinade to make a batter. Dip the dusted pieces in the batter, then coat in the stinger crumb, firmly pressing in the crumbs to create a consistent coating.
Destroy all uniformity by drizzling the excess batter haphazardly over the pieces and pressing in more crumbs to create folds and irregular shapes.
Step 4
Heat enough vegetable oil for deep-frying in a large heavy-based saucepan over medium heat. Test if the oil is ready by inserting a wooden skewer or the handle of a wooden spoon into the hot oil; if it begins to bubble quickly, then you’re ready to go. Fry the crumbed chicken for 4-5 minutes, until golden and crisp. Drain on paper towel.
Step 5
Combine the stinger sauce ingredients in a small bowl. Cut the brioche buns in half. Divide the lettuce leaves between the two bottom buns and top with the stinger chicken. Smother in the stinger sauce, sit the other half of each bun on top and then be on alert for some delicious hurt.
Hot tip!
*If easier, you can use store-bought uncrumbed plant-based chicken pieces or ‘cutlet’ style patties, or even oyster mushrooms (100g) as your ‘chicken’ element.
Simply soak either ingredient for 10 minutes in the stinger marinade and elevate them to stinger status by using the crumb and sauce in this recipe!
Recipe: Zacchary Bird
