Recipe Details

Ingredients

1. 500g chicken mince
2. 1 cup fresh breadcrumbs
3. 1 egg, lightly beaten
4. 2 green onions, finely chopped
5. 1/4 cup smoky barbecue sauce
6. 4 shortcut bacon rashers
7. 4 x 1cm thick slices fresh pineapple, peeled, core removed (see note)
8. 4 hamburger buns, halved
9. Olive oil cooking spray
10. 1/4 cup Coles Simply Less whole-egg mayonnaise
11. 4 butter lettuce leaves
12. 100g cheddar cheese, thinly sliced

Description

Step 1

Combine mince, breadcrumbs, egg, onion and 1 tablespoon sauce in a large bowl. Shape mixture into four 2cm-thick patties.

• Step 2

  Heat a greased barbecue plate and chargrill on medium-high. Cook patties on plate for 4 to 5 minutes each side or until cooked.

• Step 3

  Meanwhile, cook bacon and pineapple with patties on barbecue plate for 1 to 2 minutes each side or until browned. Spray cut sides of buns with oil. Cook on chargrill for 2 minutes each side or until browned.

• Step 4

  Spread bun bases with mayonnaise. Top with lettuce, pineapple, patties, cheese and bacon. Drizzle with remaining barbecue sauce. Sandwich with bun tops. Serve.

Ingredients

1. 350g (21 ⁄3 cups) plain flour
2. 3 tsp baking powder
3. 2 tsp caster sugar
4. 1/2 tsp bicarbonate of soda
5. 100g unsalted butter, chilled, cut into 1cm pieces, plus extra, to serve
6. 250ml (1 cup) buttermilk, plus 1 tbsp, extra

Description

• Step 1

  Preheat oven to 200°C/180°C fan forced. Lightly dust an baking tray with flour.

• Step 2

  Sift the flour, baking powder, sugar and bicarb into a large bowl. Add the butter then use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse crumbs. Make a well in the centre. Pour in the buttermilk. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and mixture just begins to hold together. Turn onto a lightly floured surface and gather together dough. (Do not knead.)

• Step 3

  Press the dough into a 2cm-thick rectangle. From 1 short end, fold over one-third to cover the centre third then fold over from the other short end to cover and make 3 layers. Press out the dough to an 18cm square and lift onto prepared tray.

• Step 4

  Dust a large sharp knife with flour. Cut the dough into 9 squares, cleaning and dusting the blade between cuts. Brush the tops of the dough with extra buttermilk. Season with salt. Bake for 18 minutes or until risen and golden. Transfer to a wire rack to cool slightly. Serve warm or at room temperature with extra butter.