BBQ Recipes

Flat Iron Chicken Burger with Pomegranate Slaw

Flat Iron Chicken with Pomegranate Slaw recipe by Barry Horne.
Serves 4
Flat iron chicken is unique to Provenance and an all time fave for customers and staff alike. It also helps to make an exceptional burger!
Ingredients:
Flat iron chicken pieces x4
Brioche burger buns x4
Red cabbage x 1/4 head
Carrot x1
Onion x 1/2
Chives x2g
Yoghurt x30g
Mayonnaise x30g
White wine vinegar x 1/4 tsp
Pomegranate seeds x15g

Method:
To make your slaw, finely shred the cabbage and finely slice the carrot and onion and add to a large mixing bowl.
Add the pomegranate and chopped chives and season well with salt and pepper.

In a separate bowl, add the yoghurt, mayo, white wine vinegar, salt and pepper and mix well. If too thick, add a splash of cold water.
Add the dressing to the large mixing bowl of ingredients and mix thoroughly.

To cook your flat iron chicken; bake in a 170 degree C oven, pan fry or BBQ. It should take around 15-20 mins to cook through.
Place the flat iron chicken on your bottom burger bun, add your pomegranate slaw and top with the other half of the bun and enjoy!

Lamb Kofta Rendang by Nonya Secrets

Lamb Rendang Kofta by Maureen Suan Neo, founder of Nonya Secrets. We stock her brilliant sauces at Provenance Village Butcher. This is a great, simple, recipe for a midweek supper - works really well on the barbecue but can be cooked indoors too.

The Aussie Lamb Burger with Vegemite Butter by Barry Horne

To celebrate Australia Day we are selling Chris' Aussie Lamb burger patties for a limited time - Friday22nd Jan - Tues 26th Jan both online and in-store. They are made with spring onion, feta and basil and are an Aussie beauty! Here is a recipe for this little ripper of a burger.
Serves 2
2 Aussie lamb burger patties
1 avocado
10g vegemite
50g butter softened
2 lettuce leaves
1 tomato
2 brioche buns

Method:
Start by making the vegemite butter; mix the butter with the vegemite. Top tip: this is great for your toast or crumpets in the morning.
Slice the avocado, tomato and lettuce ready to build the burger.
Slice the buns in half and brush them with the vegemite butter. Place them on a hot non stick pan on the stove for around 1 minute only to toast and cook the vegemite into the bun.
Grill the burger patties on a med-high heat for around 3 mins each side.
Build the burger with lettuce, then tomato, then then the burger patty and avocado on top and tie your kangaroo down sport!

Gruyere Cheeseburgers with Smoked Streaky Bacon, Sriracha Mayo & Red Onion Chutney

Ingredients per burger:
1 Provenance Grass-Fed Beef Patty
1 Brioche bun
3 pcs Provenance Free-Range Smoked Streaky Bacon
2 Thin slices of Gruyère cheese (or your preference)
2 tbsp Sauce Shop Sriracha Mayo (available at Provenance)
1tbsp All You Need Red Onion Chutney (available at Provenance)

Method

Turn oven up to 75ºC to act as a warmer. On a medium heat, pan-fry the streaky bacon until golden and crispy. While that cooks, cut the buns in half. Take the cooked bacon off the pan and put on a tray in the oven to keep warm. Add the buns to the pan to toast in the bacon fat. Take the buns off the pan and put aside. Put the pan back on a medium heat and add the patties or grill on the BBQ. For medium rare cook for 3 minutes each side for medium to well cook for 4 minutes each. While they cook, turn your oven grill on. Take the patties off the pan and put them on an oven tray and top each patty with the two slices of cheese and place under the grill for two minutes or until melted. While they grill put a generous portion of sriracha mayo on both the top and bottom bun. Spoon some red onion chutney on the bottom bun and put the patty on top. Place the three pieces of bacon on the patty and finish with the top of the bun. Juicy, flavoursome and cheesy... it doesn’t get any better!