|Green Curry Chicken Burger|
|Chicken legs, boneless||4 each|
|Green curry mayonnaise||3 tbsp|
|Thai Kitchen Green Curry Paste||4 tbsp|
|All-purpose flour||1/4 cup|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
|Green Curry Chicken Burger Buns|
|Burger buns||4 each|
|Tomato, sliced||1 each|
|Cheese slices||4 each|
|Potato, sliced||4 each|
|Club House Sriracha & Lime||1 tbsp|
|Club House Onion Powder||1/4 tbsp|
|Club House Garlic Powder||1/4 tbsp|
|Parmesan cheese powder||1/4 tbsp|
|Cheddar cheese||1 tbsp|
|Mozzarella Cheese||1 tbsp|
This recipe was created for Club House for Chefs by the culinary students of George Brown College in Toronto.
For the Green Curry Chicken Burger: Mix the buttermilk, Thai Kitchen Green Curry Paste, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Marinate the chicken legs. Sprinkle all-purpose flour on chicken legs. Fry chicken legs in deep fryer at 350 degrees Fahrenheit for 8 minutes.
For the Green Curry Chicken Burger Buns: Spread the melted butter on the inside of the buns and bake in the oven until golden brown.
For the Sriracha Fries: Cut potato and wash. Combine Club House Sriracha and Lime Seasoning, Club House Garlic Powder and Club House Garlic Powder. Grind all cheese. Blanch potato in deep fryer at 300 degrees Fahrenheit and then fry. Sprinkle with mixture and reserve.
For Serving: Place burger on bun and top with cheese, arugula and tomato. Pair with sriracha fries and serve.