WARNING: The following content might not be suitable for vegan & vegetarians. Carnivore guidance is advised.
So this is only available in Korea, so if you aren’t in the area, you might have to make this yourself at home. I highly suggest you try it, because there’s nothing quite like consuming meat between meat.
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1150 Calories Per Normal Size
Prep: 20 min Cook: 40 min
1 Lb Ground Chicken Meat
1 Lb Ground Beef
Seasoned Flour Mixture
Pepper Jack Cheese
Zinger Sauce Ingredients:
1 Part Horseradish Sauce
1 Part Ketchup
1 Part Mayonnaise
Dash of Tabasco
Dash of Cayenne Pepper
Form your ground chicken into two patties. They must be the same size as you would want your bun for a burger.
Coat them in butter milk and flour and freeze for a few hours
In the meantime, cook down some bacon and mix your sauce together
Crumble up cornflakes to your flour mixture to get that nice crunchy texture. Make sure they are crumbled up fine.
Form your burger patty and grill that until cooked the way you like
Take the chicken patties out of the freezer and dip them back into the buttermilk and then into the new cornflake flour mixture. Pat it down thoroughly and then pan fry these with vegetable oil at 365°F. Ours took 6 minutes per side because of how huge they were. You’ll want your internal temperature to reach 165°F to make sure they are cooked all the way through.
Once you are ready to assembly, simply layer a chicken patty, pepper jack cheese, zinger sauce, burger patty, bacon, bbq sauce and top with a chicken patty.
You are now ready to eat.
If you’d like an easy alternative to this recipe, just buy frozen burger and chicken patties and stack em together. But what’s the fun in that?
Serving Size 1 Normal Size Sandwich
Total Fat 80g
Total Carbs 50g
Dietary Fiber 4g
Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline. It does not represent any actual facts.