Ridiculously good



Makes 2 burgers


  • 4 pieces of TiNDLE Thy, formed into 2 patties
  • 12 1⁄2 fl oz buttermilk^*
  • 4 1⁄4 oz flour
  • 3 tbsp cornstarch
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 1⁄2 tsp salt
  • 16 3⁄4 fl oz oil (for frying)
  • 5 1⁄2 oz mayonnaise^
  • 2 tbsp hot sauce
  • 2 brioche buns lightly toasted^
  • 1½ oz pickle chips


Is So Easy

  • Pour buttermilk into a baking dish and add the 2 TiNDLE patties, turning them to coat both sides. Marinate for 15 minutes in the buttermilk.
  • In another baking dish, combine flour, corn starch, paprika, garlic powder, onion powder, and salt. Whisk together.
  • Drizzle 2-3 tablespoons of buttermilk from the baking dish into the flour mixture and gently stir together.
  • Season each TiNDLE patty with salt and dredge both sides in the flour mixture until fully coated.
  • Shake off any excess coating and transfer to a cooling rack.
  • While the coated TiNDLE patties sit, preheat a pot of hot oil to 350 ̊F.
  • Deep fry TiNDLE breasts for 4-5 minutes until golden brown, crispy, and cooked through to an internal temperature of 165 ̊F.
  • Transfer cooked TiNDLE onto a clean cooling rack. Season with salt.
  • Put mayonnaise and hot sauce into a small mixing bowl and whisk together until thoroughly combined.
  • To assemble, spread the spicy mayonnaise inside the brioche buns.. Place pickles and a piece of fried TiNDLE patty on the bottom bun. Close with the top bun and press gently. Serve hot.

^Replace with vegan buns, vegan buttermilk and vegan mayonnaise to make this dish vegan-friendly. *To make vegan buttermilk, whisk 31⁄2 oz of soy milk with 1⁄4 oz of lemon juice. Leave standing for 10 minutes until soy milk curdles and thickens.

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