31 Jul 2024
| easy | Serves Makes 2 large burgers
1.
Preheat the grill on one side to 200°C. This is setting up for indirect cooking.
2.
Add the cornflakes to the bowl of the food processor and pulse until they resemble breadcrumbs. Add to a bowl with the multi purpose seasoning and set aside.
3.
In a separate medium bowl, whisk together the eggs and milk.
4.
Dip each chicken thigh into the egg mixture, then place into the cornflake mixture getting as much on as you can.
5.
Place the chicken thighs into a tray and place on to the cool side of the grill and close the lid. Allow to bake for approximately 20 – 25 minutes flipping half way to ensure they don’t burn.
6.
Five minutes before the chicken reaches optimal temperature of 75°C (at approximately 72°C), place on top some burger cheese and allow to melt.
7.
Once cooked remove chicken from the grill.
8.
Prepare the bacon whilst the chicken is cooking and time to come off together.
9.
Mix the maple syrup and brown sugar in a long dish or baking tray which is long enough to dip the bacon.
10.
Dip in the bacon slices covering completely in the sugary mixture.
11.
Bake over direct heat on the flat plate for approximately 10 minutes flipping half way and ensuring it doesn’t burn. Remove from the grill when crispy.
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