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
garlic & herb seasoning
grated Parmesan cheese(ContainsMilk)
charcoal burger bun(ContainsGluten, SoyMay be presentEgg, Milk, Tree Nuts, Peanuts, Sesame, Sulphites)
white wine vinegar
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.