It took me four years
of living in Dunedin to get to Fergburger in Queenstown.
The other week, Alex and I took a day trip to Queenstown. Yes
a day trip. We drove just under 3 hours there and 3 hours
back. We left at 6am and returned at 10.30pm. It was an
We climbed a great big hill (because we had zero dollars for
the gondola), ate my favourite ice cream from Patagonia,
dropped my $2 faux Ray Bans in the lake, crawled under a
tourist platform on the lake and waded in, dodging massive
trout and horrendous long black eels to retrieve said faux
Ray Bans, drove to Arrowtown to geocache and then finished
the day with a lakeside picnic of Fergburger.
In all my trips to Queenstown I had never once had
Fergburger. Probably because the lines are always massive
(and for good reason!). My favourite among the burgers was a
chicken and bacon burger. It was "amazeballs''. It was such
an excellent example of sandwich artistry that it inspired
our dinner feast the following night.
Making the most of the semi-all right Dunedin summer evening
(read not bucketing down or resembling a wind tunnel), the
charcoal barbecue was fired up and our version of the
Fergburger classic made its debut.
This is essentially a grilled chicken burger with bacon. You
can cook up the chicken breasts in the frying pan if you
don't have a barbecue. Each chicken breast you buy makes two
burgers. You can slice them lengthways to get two thinner
breasts. This way they cook faster, don't cause your burger
to be massive and fall apart and half a breast is really what
a portion of meat should be anyway.
I used some cool chipotle salt that I found in Auckland,
but have substituted some easy pantry spice staples that will
recreate that flavour!
Chicken and bacon burgers
2 chicken breasts, cut into two thinner pieces
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried chilli
1 tsp salt
2 tbsp olive oil
4 large slices of shoulder bacon
4 ciabatta buns
red onion, thinly sliced
lettuce of your choice
chipotle chili mayo (1/4 cup good-quality mayo mixed with a
teaspoon or so of spicy chipotle sauce)
A few hours prior to cooking, rub the chicken breasts in
the olive oil, cumin, paprika, chilli and salt, making sure
they are well-covered. Cover and keep chilled until cooking.
Fire up the barbecue to a medium/high heat and grill the
chicken breasts and bacon until cooked through (when the
chicken juices run clear and it's not pink in the middle) and
the bacon is almost crunchy. I think this took about 15-20
minutes, but again it depends on the temperature of your
Cut open the buns, smother in mayo and chutney then assemble
the burger with all the ingredients. Secure with a skewer if
Stuff in your mouth before it all falls apart.