La Rossa Chicken Burger

Method

1. Prepare the coleslaw: thinly slice purple cabbage, savoy cabbage, and celery. Sprinkle with salt and let rest to soften.
2. Make the mayonnaise: in a tall container, combine 2 whole eggs, mustard, lime juice, salt, and 200 ml of sunflower oil. Insert an immersion blender to the bottom, blend without moving until emulsion forms, then slowly lift to incorporate all oil. The mayonnaise should be soft, not stiff.
3. Divide the mayonnaise: set aside half for the coleslaw dressing. To the remaining half, add crushed frozen garlic cloves and mix well. Refrigerate until needed.
4. Dress the coleslaw: toss the rested vegetables with the reserved plain mayonnaise and a pinch of salt. Adjust seasoning. Set aside.
5. Heat sunflower oil in a deep pan to 170°C (338°F). Maintain this temperature.
6. Coat the marinated chicken thighs in 00 flour, pressing firmly to create a craggy crust. Shake off excess flour.
7. Fry the chicken pieces in the hot oil, not overcrowding the pan, until golden brown and cooked through, about 5–7 minutes. Drain on a wire rack to keep crispy.
8. Split the brioche buns and toast the cut sides in a pan with melted butter until golden and fragrant.
9. Assemble the burger: spread garlic mayonnaise on both halves of the bun. Place a generous amount of coleslaw on the bottom bun. Top with the fried chicken. Drizzle spicy honey over the chicken. Close the bun.
10. Wrap in burger paper and serve immediately.