HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaesar Style Chicken & Bacon Burger
Caesar-Style Chicken & Bacon Burger

Caesar-Style Chicken & Bacon Burger

with Oregano Wedges, Caramelised Onion & Peppercorn Mayo

Pub Bistro
Read more

Bring on the weekend with a show-stopping, mouth-watering Dijon-Parmesan sauce and caramelised bacon-topped chicken burger. And don't overlook the chunky potato wedges. It's bound to become a part of your warmer weather repertoire!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ sachet

dried oregano


red onion

1 packet

diced bacon





1 packet

chicken breast

1 sachet

garlic & herb seasoning

1 packet

garlic aioli


½ sachet

black peppercorns

1 packet



½ packet

Dijon mustard


1 packet

grated Parmesan cheese


½ head

trio lettuce


charcoal burger bun

(ContainsGluten, SoyMay be presentEgg, Milk, Tree Nuts, Peanuts, Sesame, Sulphites)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs

brown sugar

½ tbs


1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5249 kJ
Fat71 g
of which saturates17 g
Carbohydrate88.4 g
of which sugars20.2 g
Protein62.8 g
Sodium2132 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges, then place on a lined oven tray. Drizzle with olive oil and sprinkle with the dried oregano (see ingredients). Season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.


While the wedges are baking, thinly slice the red onion. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion and diced bacon, breaking it up with a spoon, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, brown sugar and water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.


Cut the tomato into wedges. Thinly slice the radish. Roughly chop the trio lettuce (see ingredients). Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the garlic & herb seasoning, a drizzle of olive oil and a pinch of salt. Add the chicken and turn to coat.


Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, combine the garlic aioli, Dijon mustard (see ingredients) and grated Parmesan cheese in a small bowl. Season with pepper and mix well. Lightly crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. In a second small bowl, combine the crushed peppercorns and mayonnaise. In a second medium bowl, combine the tomato, radish, lettuce and a drizzle of olive oil and white wine vinegar. Season to taste. Set aside. Bake the charcoal burger buns directly on a wire oven rack until heated through, 3 minutes.


Slice the burger buns in half, then spread the bases with some Dijon sauce. Top with the chicken, bacon and caramelised onion. Serve with the oregano wedges, salad and peppercorn mayo.