Cheesy Mexican Crumbed Chicken Burger & Fries
with Charred Corn Slaw & Mayonnaise
Have you been dreaming of a Mexican-flavoured crumbed chicken burger? Well how about that – so have we! And we promise you, it tastes even better in real life than we had imagined.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1 tin
sweetcorn
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
2
Butter Burger Buns
(Contains: Gluten, Eggs, Milk, Soy; May be present: Peanuts, Tree Nuts, Sulphites, Sesame)
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Sesame, Fish, Wheat, Cashew, Almond, Soy)
½
fresh chilli (optional)
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat and spread out evenly. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Mexican Fiesta spice blend. • Coat chicken first in the flour mixture, then the egg and finally in the breadcrumbs. Set aside on a plate.
• Return the frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches, until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and season with a pinch of salt.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, halve burger buns and sprinkle with shredded Cheddar cheese. Bake directly on a wire oven rack until heated through, 2-3 minutes. • To the bowl of charred corn, add shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and toss to combine.
• Thinly slice fresh chilli (if using). • Spread burger bun bases with a layer of mayonnaise, then top with chilli, Mexican crumbed chicken and charred corn slaw. • Serve with fries and any remaining mayonnaise and slaw. Enjoy!
