Cajun Chicken Bacon & Onion Dip Burger
Classic Kiwi Onion Dip in a Burger!
8 Ingham's Crunchy Cajun Fixx Boneless Chicken
4 Tip Top Super Soft King Burger Buns
LeaderBrand Ranchslaw
Mainland American Style Cheddar Slices
2 large tomatoes, sliced
8 slices Hellers Manuka Smoked Bacon
Watties Tomato Sauce
Onion Dip
250ml Nestle Reduced Cream
1 packet Maggi Bacon & Onion Soup
2 tsp DYC malt vinegar
1
Stir the reduced cream, soup mix and the malt vinegar together in a bowl. Chill for at least 30 minutes.
2
Cook the chicken pieces in an airfryer or oven according to the packet instructions. If you are using an airfryer, add the slices of bacon for the last 7-8 minutes; if you are cooking the chicken in the oven add the bacon for the last 14-15 minutes of cooking time.
3
Halve the burger buns place the halves face down on a hot frypan to toast.
4
Assemble the burgers: spread the bun bases and tops generously with the bacon onion dip.
5
Place two hot pieces of chicken directly on the dip so they stay crisp. Add a slice of cheese right on the hot chicken to let it melt slightly.
6
Layer the bacon on top of the cheese, then the sliced tomatoes and a handful of slaw.
7
Add a squirt of tomato sauce and finish with the top bun.
