Dirty Bird Burgers 
Gourmet Traveller Australia



Look, yes there are a lot of ingredients, and steps, but what I find living on the boat is what

I have the most of is time!!!! And I use up left over slaw and aioli in lunches the following days)

Serves 4

2 large chicken breasts ( or 4 small ones)

200g Manchengo Cheese (or whatever tasty cheese you can find)

4 buns ( you may need to make these yourself)

1 jar Mexican salsa - tomatillo (green) if you can get it 



1/4 cup dried oregano

2 tbsp tinned chipotle chillies in adobe paste (this is one of those ingredients that I bring jars back of whenever I go home, or get people to bring to the boat if they are visiting - makes any Mexican/Spanish dish taste so much better)

2 tbsp smoked paprika

1 tsp cayenne pepper

50 ml canola oil


METHOD - Combine all marinde ingredients and marinade for a few hours or overnight.


200gm caster sugar

150ml rice wine vinegar

30gm sea salt

35g caraway seeds (or cumin or fennel)

1 tbsp cloves

1 tbsp allspice

1 each of whatever slaw ingredients you can get - I typically end up with cabbage, carrot, spring onion, cucumber and red onion - fennel is great if you can get it) - all thinly sliced

METHOD - stir sugar, vinegar, salt and spices over low heat and stir until dissolves. Once cooled strain whole spices out and pour over sliced slaw ingredients. Refrigerate overnight to allow it to pickle


1/2 cup coriander

]1 tsp tabasco or similar

1 garlic clove

juice and rind 1 lime

1 cup of the best mayo you can find - I love Kewpie

METHOD - Put all ingredients into a blender and combine


Preheat oven to 180C. In a hot pan, sear chicken on both sides for a few minutes - it will not be cooked at this stage. Place in the oven and cook for another 5 to 10 minutes until breast is cooked through. Thickly slice chicken so that each breast can feed 2 people. This is a vague time as chicken breasts differ so much in size.

Toast buns with cheese on one side to your liking until the cheese is melted.

Put on salsa, chicken, slaw then drizzle with aioli, topped with melted cheese bun.



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