Chef's Recipes

Chicken burgers

Australian Gourmet Traveller recipe for chicken burgers by Mike Eggert and Jemma Whiteman from Pinbone in Sydney.

By Mike Eggert & Jemma Whiteman
  • Serves 6
  • 30 mins preparation
  • 10 mins cooking plus marinating
Chicken burgers
Chicken burgers

"We have great fun with staff meals at Pinbone. We like to experiment and make different things all the time," says Mike Eggert. "Our chicken burger is a staff favourite though, and gets requested often. We love it so much we thought we should put it on as a special one Sunday, and we haven't been able to take it off since." Start this recipe a day ahead to marinate the chicken.


  • 250 ml (1 cup) buttermilk
  • 1 tbsp caster sugar
  • 6 boneless chicken thigh fillets, skin removed
  • 150 gm (1 cup) cornflour
  • 200 gm (1 cup) rice flour
  • 6 burger buns, halved, toasted
  • 3 Roma tomatoes, thinly sliced
  • 3 large pickled gherkins, thinly sliced
  • 6 cheese slices, such as cheddar
  • 1 small green oak lettuce, leaves separated


  • 1
    Combine buttermilk, sugar and 1 tbsp salt in a large bowl, and stir well. Add chicken thighs, making sure they’re covered and refrigerate to marinate (at least 4 hours or overnight).
  • 2
    Combine flours in a large bowl and season to taste. Drain chicken from buttermilk and toss in flour mixture to coat well.
  • 3
    Heat oil in a deep-fryer or deep saucepan to 160C. Shake off excess flour from chicken and deep-fry, turning occasionally, until golden and cooked through (5-7 minutes; be careful as hot oil will spit). Drain chicken on paper towels.
  • 4
    Spread a generous amount of mayonnaise on the bottom half of each burger bun, then top with tomato slices, lettuce, pickles, chicken, then a slice of cheese. To finish, spread your sauce of choice on the top half of each bun and place on top. Serve with crisps or hot chips.


Drink Suggestion: A cool, crisp Emu Export straight from the can. Drink suggestion by Berri Eggert