DK X Butchershop Citrus Banger Chicken Burger with DK Potato Salad

DK X Butchershop Citrus Banger Chicken Burger with DK Potato Salad

Spice up your burger game with this organic chicken burger recipe from Danny Kwang, the founder of DK Hot Sauces. 



For the burgers, slice the breasts in half and tenderise, making sure they are even all over. Stab each piece all over and drench in Citrus Banger. Set aside and prepare the potato salad.


In a wok or large frying pan, heat up the oil.
You need 3 bowls containing:
Flour, beaten egg, panko breadcrumbs.
Dip the chicken in flour then egg and then cover in breadcrumbs.
Shallow fry each piece separately for 5-7 minutes each side or until golden brown.
Let them sit on kitchen towel to soak up any excess oil.
Toast the brioche buns or Martin's Potato Buns 
Layer with lettuce, 3 thin slices of tomato & red onion.
Add the cooked chicken breast and cover with coleslaw.
Drizzle with Citrus Banger again.
Serve with the potato salad and garnish with spring onions.



Peel and dice the potatoes.
Boil in salted water until cooked.
Drain and allow them to steam for a minute or two.
3-4 tbsps pf mayo and add angealthy dribble of DK Citrus Banger.
Add grated cheese of your choice; I used extra mature cheddar.
Mix well.
Place the potatoes in a bowl and add the mayo mix.
Stir well and place in the fridge.

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