Serves 1
Directions
- 1Add whole chilies to a tray with garlic and coat in oil.
- 2Roast in the oven until softened.
- 3Finish the chilies with a blow torch to blister the skins and elevate that smoky flavor.
- 4Separate the stems from the chilies.
- 5Add chilies to a blender and blend until smooth.
- 6Combine equal parts of house mayo with the chili mix and emulsify.
- 7Prepare chicken thighs using a double dredge house method and deep fry for a crispy finish.
- 8Grab a toasted burger bun.
- 9Pipe on the smoked chili mayo.
- 10Top with a burger.
- 11Dust with some chicken salt.
- 12Glaze with chili oil.
- 13Top with American cheese.
- 14Melt the cheese with a blow torch.
- 15Finish with shredded iceberg lettuce.
- 16Add extra hot pickled chilies.
Ingredients
- whole chilies
- garlic
- oil
- parts house mayo
- parts chili mix
- chicken thighs
- burger bun
- chicken salt
- chili oil
- American cheese
- shredded iceberg lettuce
- extra hot pickled chilies
Equipment
ovenblow torchblender
Tips
- Always use chicken thighs for burgers.
- Double dredge chicken with house method for a crispy finish.
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