Ingredients:

Crispy Chicken Patties:

1. 500g / 1 pound ground chicken
2. 2 cups bread crumbs
3. ½ cup milk
4. 3 tablespoons grated onion (or finely, finely minced)
5. ¼ teaspoon cayenne pepper
6. ¾ teaspoon coarse grained salt
7. Cracked black pepper
8. 1 teaspoon olive oil

Honey Mustard Coleslaw:

1. ⅓ white cabbage
2. 1 medium carrot - peeled
3.  4 tbsp mayonnaise
4. 1 tbsp Dijon mustard
5. 1 tbsp honey
6. 2 tsp lemon juice
7. Pinchblack pepper

Other:

1. Vegetable oil- for deep frying
2. 4 brioche buns - toasted
3. ½ red onion - peeled and thinly sliced
4. Fragata Gherkins drained and sliced

Method:

Crispy Chicken Patties:

1. Place chicken in a mixing bowl.
2. Using a rubber spatula, fold in milk, ½ cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead.
3. Place remaining 1½ cups bread crumbs on a dinner plate or cookie sheet.
4. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs.
5. Heat vegetable oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side.

Honey Mustard Coleslaw:

1. Make the coleslaw by using a mandoline to julienne the cabbage
2. Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper.
3. Stir together, then cover and refrigerate until needed.

Assembling the burger

1. In a Pan on medium heat grill the inside of the top and bottom brioche buns
2. Place the bottom of the brioche buns on four plates.
3. Place 1 burger on each brioche
4. Top with the Honey Mustard Coleslaw and red onion slices
5. Followed by the sliced Fragata Gherkins
6. Finish with the top of the brioche bun