The Corner Chicken Shop

Phone: 03 9329 9983

  • Facebook
  • Instagram
  • Twitter
  • Home
  • Thanksgiving
    • Thanksgiving Menu
    • Thanksgiving Orders
  • Christmas
  • Turkey Cooking Instructions
    • Turkey Cooking Instructions
    • Cooking a Turducken
    • Cooking a Turkey Fillet Roll
    • Cooking a Turkey
    • Cooking a Buffe
  • Fresh Poultry
    • Gourmet
    • Crumbed
  • Game Meat
    • Fresh Turkey
  • Recipes
  • Lunch
  • Delivery
  • Contact
    • Privacy Policy

August 20, 2016 by The Corner Chicken Shop

Chicken Burger

IngredientsRecipes-Clean-Living-Cookbook-Chicken-Burger-450x340

  • 500 g chicken mince.
  • 1/2 cup coriander, finely chopped.
  • 1/2 cup mint, finely chopped.
  • 1 teaspoon cumin, ground.
  • 1 teaspoon sweet paprika.
  • 1 long red chilli, finely diced.
  • 1 garlic clove, minced.
  • 2 tablespoons gluten-free breadcrumbs.
  • 1 egg.
  • sea salt.
  • freshly ground black pepper.
  • coconut oil, for frying.

Directions

1. Start by making the chicken patties. In a large bowl, combine the mince, herbs, spices, chilli, garlic and breadcrumbs with the egg to bind them. Mix until well combined and you can see the herbs have been distributed evenly, then season well with salt and pepper.

2. Divide this meat mixture into 4 patties, using slightly damp hands as the mixture is wet and sticky. Make each patty about the size of your palm, then press to flatten them a little, put them on a plate and pop them in the fridge for at least 20 minutes to chill and firm up.

3. When it is time to cook your burgers, heat a little coconut oil in a large frying pan or grill plate over a medium heat. Fry the burgers for about 4–5 minutes on each side, making sure you cook them all the way through and end up with a nice golden, crispy texture on the outside.

(I Quit Sugar.com, 2014)

Filed Under: chicken Tagged With: burger, chicken, recipe

February 27, 2016 by The Corner Chicken Shop

Thai Chicken Burgers with Coriander Slaw

Ingredients

Chicken PattiesFeature-Thai-Chicken-Burgers--680x340

  • 500 g chicken mince.
  • 2 garlic cloves, minced.
  • 2 cm fresh ginger, minced.
  • 1 bunch coriander, stems finely chopped and leaves reserved for slaw.
  • 1/2 large red chilli, finely chopped.
  • 1/2 lime, juiced.
  • 2 teaspoons fish sauce.
  • 1/2 teaspoon sea salt.
  • pinch of freshly ground black pepper.
  • olive oil, for frying.

Coriander Slaw

  • 2 tablespoons full-fat mayonnaise.
  • 1 head of coriander leaves, finely chopped.
  • 1/2 small red onion, finely chopped.

To serve

  • 1 large avocado.
  • 1/2 lime, juiced.
  • sea salt and freshly cracked black pepper, to season.
  • 4 sourdough buns.
  • 8 cos lettuce leaves.

Directions

1. To make the chicken patties, combine all ingredients together in a mixing bowl. Shape into 4 equal sized patties.

2. Add olive oil to a large fry pan on medium heat. Add in the chicken patties and cook for about 8 minutes on the first side and another 5 minutes on the second, or until cooked through. Once cooked, set aside.

3. To make the coriander slaw, add all ingredients into a small bowl and mix together until just combined.

4. Mash the avocado, lime juice and salt and pepper together in a small bowl.

5. Now to assemble the burger: Layer cos lettuce leaves on the burger bun bases, then place on the chicken patty, dollop with avocado mash, followed by the coriander slaw and then the sourdough bun top. Serve.

(I Quit Sugar, 2014)

Filed Under: chicken Tagged With: burger, chicken, mince, recipe

January 28, 2016 by The Corner Chicken Shop

Aussie Kanga Burger

RAVISHING ‘ROO!

INGREDIENTS:

  • 500g kangaroo mince
  • 1 brown onion, coarsely grated
  • 1 tablespoon salt-reduced tomato sauce
  • 1/3 cup 97% fat-free dijonnaise
  • 2 tablespoons fat-free natural yoghurt
  • 2 tablespoons chopped fresh dill
  • 4 wholemeal bread rolls
  • 1/4 cup plain flour
  • Olive oil cooking spray
  • 6 large iceberg lettuce leaves, shredded
  • 4 slices reduced-fat cheddar
  • 4 gherkins, sliced lengthways

images-3

HOW TO COOK:

Step 1: Place mince, onion and sauce in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined. Divide evenly into 8 portions. Roll each portion into a ball. Working with 1 ball at a time, flatten between the palm of your hands and then on a flat surface to a 9cm-diameter patty. Transfer to a large baking paper-lined tray. Refrigerate for 20 minutes.

Step 2: Meanwhile, combine dijonnaise, yoghurt and dill in a small bowl. Season with salt and pepper. Preheat grill on medium. Using a serrated bread knife, cut each bread roll horizontally into 3 slices. Place slices on a tray. Grill cut sides of rolls for 1 to 2 minutes or until golden.

Step 3: Place flour on a large plate. Press patties into flour to lightly coat. Spray a large non-stick frying pan with oil. Heat over medium-high heat. Add half the patties. Cook, turning carefully, for 2 to 3 minutes each side or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining patties.

Step 4: Place bases on plates. Spread with one-third of the yoghurt mixture. Top with half the lettuce, the cheese and half the patties. Repeat with remaining ingredients, finishing with a layer of sauce, then roll top. Serve.

(Taste.com.au, 2012)

Filed Under: kangaroo Tagged With: burger, kangaroo, recipe

Categories

  • chicken (52)
  • duck (9)
  • egg (3)
  • kangaroo (7)
  • quail (7)
  • rabbit (4)
  • turkey (8)
  • Uncategorized (2)
  • venison (1)

Tags

BBQ beer can chicken breast fillet burger busy mums chicken chicken risotto chinese chocolate christmas cooking Dinner Party duck egg freerange gourmet healthy Italian Jamie's Comfort Food jamie oliver justine schofield kangaroo kebabs maggie beer masterchef mince mothers blog nigella lawson paella paleo pasta pie prawn quail rabbit recipe risotto roast salad skewers soup spring stock turkey veggies

Recent Recipes

  • Homemade Brodo with Tortellini
  • One-Pot Chicken Burrito Bowls
  • Slow Cooker Chicken Zucchini Meatballs
  • Char-grilled quail with rose and pomegranate
  • Moroccan Chicken Breast with Quinoa Salad
  • Slow Cooker Chicken Cacciatore with Potatoes
  • Olivia’s Chicken and Sweet Corn Soup
  • Slow Cooker Chicken Vegetable Stew
  • Chicken and Vegetable Pie
  • Warm Autumn Chicken Salad

Trading Hours

Monday CLOSED
Tuesday 6am to 3pm
Wednesday CLOSED
Thursday 6am to 3pm
Friday 6am to 3pm
Saturday 6am to 4pm
Sunday 9am to 4pm

Contact Us

Shop 87-89, Dairy Produce Hall,
Queen Victoria Market
Corner of Victoria & Queen Streets, Melbourne

Phone: 03 9329 9983

Copyright © 2019 The Corner Chicken Shop Melbourne · Poultry, Game, Turkey, Kangaroo, Rabbits, Duck and Quail · Website by No BS SEO