It’s a debate that often divides Australian burger lovers — do you keep the pickle on your hamburger or do you take it out?The pickle may be one of the most divisive and polarising ingredients on menus today but Red Rooster has decided to celebrate the humble gherkin by giving it a dedicated friend chicken burger called The Picklebird ($9.25). Succulent fresh tenders prepared in the restaurants daily are mixed with a bespoke signature crunchy coating and cooked to order, all in a soft potato bun with fresh tomato and lettuce, a slice of cheese, some tangy chipotle pickles and a special sweet pickle mayo.It takes years of trials and product development to build the perfect fried chicken burger.
Add pickles to the mix and you have an irresistible American-inspired burger that’s perfect for lunch or dinner.
Interestingly it has been scientifically documented by an Oxford University Professor that the best burgers do include pickles.
Know the news with the 7NEWS app: Download today
In investigating the optimum way to enjoy burgers the report highlights a number of compelling reasons why adding pickles is the way to go, including:
- The acidity of pickles perfectly balance out the flavours of a meat burger
- The crunchy texture of pickles contrasts nicely with other ingredients and takes eating satisfaction to another level
- The pop of green colour of pickles helps add to the eating and visual experience
Alongside the release of Picklebird Red Rooster is also currently trialling a new flavour of sauced fried chicken called Smokin’ BBQ Crunch.
There’s no denying that Reds has got serious flavour game with its latest addition to the flavoured fried chicken phenomenon.
It features sticky and deliciously smokey BBQ sauce exclusive to Red Rooster and is guaranteed to take your chicken experience to the next level.Smokin’ BBQ Crunch Fried Chicken is available for a limited time only at all NSW and ACT restaurants only from July 3, while the Picklebird is available on menus permanently.
To shop the new burgers, visit Red Rooster’s website here.