Gourmet Free Range Chicken and Bacon Burger

This post may contain affiliate links. Please read my disclosure statement.

My Gourmet Free Range Chicken and Bacon Burger

Gourmet Free Range Chicken and Bacon Burger

Crumbed Free Range Chicken And Bacon Burger With New Zealand Double Cream Brie, Roasted Orange Pepper Pesto, Homemade Pickles, Tomato, Rocket, Balsamic Red Onions, Organic Fresh Red Chili, Sour Dough Bun, Barbecue Mayo, And Hand Cut Potato Wedges.

My Creative Thought Process

Free range chicken and bacon burger started with me going to my local butchery Clacks Organic Meats, with my sons and buying some free range chicken breasts and free range middle eye bacon.

What I like about this bacon is it is nitrate-free. Nitrate, sodium nitrate, is a preservative that’s used in some processed meats, such as bacon, jerky, and luncheon meats.

If consumed in high quantities this could increase your risk of heart disease or bowel cancer. I don’t eat bacon much, I also don’t encourage my sons to eat a lot of processed small goods.

So when they want bacon I always buy free range or organic, sometimes I’ll use prosciutto. Homemade pickles I got from my mother as she makes homemade chutneys, relishes, and pickles all the time.

The brie I used is from Kapiti Cheeses, Aorangi Brie. The brie is excellent, it has a subtle flavor of earth and mushrooms which works well with the chicken and bacon. I found this Manuka smoke infused balsamic at a farmer’s market.  So I macerated the red onions in it.

About Manuka Wood

The Manuka tree is most commonly found throughout New Zealand. This is a native tree, also known as the New Zealand tea tree—known for its bark. The bark was used for tea by early settlers.

When used for smoking food it releases an intense smoke flavor into the food, which can be too strong for some meats like duck or pork.

Food and cooking are life, cooking in a professional environment is relentless, unforgiving and at times punishing, it never stops. It could be all going well one minute, then the next it can all turn the other way.

I get instant gratification from my customers.  They’re eating the food that I created for them. My creative process starts with ingredients that I might see.

This sets a thought process in motion and from there a dish is created, I look at current trends, seasonality of ingredients, and what I love to eat, which is pretty much anything.

Everything I do is for you, your enjoyment, (and mine) if I can in some way make your life easier where you don’t have to think about the small stuff. This is what makes me happy. 

Moms Homemade Pickles
Mums homemade pickles

Food Is Very Subjective

What I like, you might not, and vice versa. Different people have different taste buds – some overly savory flavor orientated.

Others are at the other end of the scale. Some people may want overly spicy, sour, or sweet flavor notes.

There is a cultural aspect that is sometimes overlooked, Halal and Kosher are two that come to mind.

Allergens in today’s world are trending where people make an informed or uninformed lifestyle choice to remove allergens from their diet, gluten, dairy or soy are good examples.

Then there are the people who if they eat a certain food group like peanuts or crustaceans (shellfish) both these foods can induce Anaphylaxis: A life-threatening reaction.

Adequate treatment for anaphylaxis can save lives.

If you suspect that you or anyone are experiencing a severe allergic reaction, seek medical attention as soon as possible.

Symptoms of anaphylaxis include but are not limited to hives, difficulty breathing, and sudden weakness or confusion.

Getting to the point the quantities in this recipe are only a guideline, you can add more or less of any ingredient or omit something altogether. 

However in saying that for the best flavor profile and micro-nutrients it is recommended that you follow the recipe and don’t remove too many ingredients.

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

My Gourmet Free Range Chicken and Bacon Burger

Gourmet Free Range Chicken And Bacon Burger

Free Range Chicken And Bacon Burger The Ultimate Comfort Food.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine New Zealand
Servings 4 People
Calories 892 kcal


Crumbed Chicken

  • 4 each Chicken breasts
  • 100 grams Flour - plain
  • 2 each Eggs
  • 200 grams Bread crumbs
  • Himalayan pink salt and freshly ground black pepper

Orange Pepper Pesto

  • 2 each Red peppers aka capsicum
  • 1 each Onion - red
  • 1 clove Garlic
  • 3 tbsp Pine nuts - toasted
  • 20 grams Parmesan - finely grated
  • ¼ cup Olive oil - extra virgin
  • Himalayan pink salt and freshly ground black pepper

Burger Ingredients

  • 4 each Burger buns
  • 4 rashers Bacon - middle eye
  • 2 handfuls Roquette aka arugula
  • 1 each Tomato - cut into slices
  • 1 each Chili - Mexican cayenne
  • Pickles homemade - store-brought works well
  • Onions - red, thinly sliced

Potato Wedges

  • 4 each Potatoes agria - washed and cut into wedges
  • Rosemary - fresh
  • Himalayan pink salt and freshly ground black pepper
  • Rice bran or vegetable oil

Barbecue Mayonnaise

  • ¼ cup Mayonnaise - store-brought
  • ¼ cup BBQ sauce - your favorite
  • 2 tbsp Hoisin sauce


Orange Pepper Pesto

  • Preheat the oven to 180ºC or 365ºF.
    Place the red peppers onto a baking tray season with salt and pepper, drizzle over some olive oil.
    Place into the oven for 15 – 20 minutes. Remove from the oven and place into a bowl, cover with plastic wrap and let stand for 5 minutes.
    This makes it easier to peel the thin skin off.  
    When the skin and seeds have been removed place them into a food processor, along with the toasted pine-nuts, and garlic.
    Blend to a smoothie paste, at the same time add the virgin olive oil (you might not need to add all the oil).
    Remove from the food processor and stir in the finely grated Parmesan.
    Season to taste with salt and pepper, cover, and cool.

Crumbed Chicken

  • Cut the free range chicken breasts into thin schnitzels.
    Crack the eggs into a bowl and whisk.
    I season the egg wash and the flour.
    Now you can set up your crumbing station and start crumbing the chicken.
    You can crumb the chicken about an hour before you need to cook it as the crumb has time to set, this makes it easier to handle. 
    Crumbed Free Range Chicken

Potato Wedges

  • Place the potato wedges onto an oiled baking tray drizzle over a little rice bran oil, season with salt, pepper, and rosemary sprigs, mix well.
    Place into the oven for around 25-30 minutes or until wedges are soft and lightly browned.

Cooking The Chicken

  • Shallow fry the chicken until it is lightly browned then place it onto a baking rack and into the oven for 5 – 6 minutes to finish the cooking process.
  • When done place a thick slice of brie on top of the chicken and leave to slightly melt.
    Sliced Aorangi Brie and Tomato

Constructing The Burgers

  • Pan-fry the bacon for 2-3 minutes per side.
    Slice the buns in half and toast.
    I like to put the salad ingredient on the bottom.  You can construct the burgers any way you like, place the BBQ mayo on both buns.
    Free Range Chicken and Bacon Burger First Step
  • Place on the cooked chicken schnitzels, bacon, and red pepper pesto.
    Free Range Chicken and Bacon Burger Second Step
  • Add the potato wedges and it's complete.
    Gourmet Chicken And Bacon Burger
Keywords BBQ Mayo, Chicken Burger, Double Cream Brie, Free Range Chicken, Hand Cut Wedges

Serving Size: 1 Burger, crumbed chicken breast, bacon, brie, salad, fresh chili, pickles, and mayo.
Calories 892 | Total Fat 37.7 g | Carbohydrates 78 g | Fiber 5.5 g | Protein 56.1 g | Iron 6.2 mg

Gourmet Chicken And Bacon Burger
Gourmet Free range Chicken and Bacon Burger

My Enjoyment For Your Benefit And Value

I create these dishes for your enjoyment, I have fun doing it. After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.

If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.

All the ingredients in this recipe you can find at your local whole foods or grocery store.

I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me.

This usually has a story behind it that I can pass on to my family, friends, customers, and you.

Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them. Let me know how you got on with making my chicken and bacon burger.

About The Author

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe