Classic Chicken & Herby Mayo Burger
with Caramelised Onion & Fries- Eggs
- Gluten
- Milk
- Soy
- Peanuts
- Traces of Tree Nuts
- Sulphites
- Sesame
- May contain traces of allergens
Bring a little flair to burger night by using classic flavours such as caramelised onion, Aussie spice blend and dill-parsley mayo to turn a tender chicken fillet into a filling supreme burger. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
Brown Onion
1
tomato
1 packet
chicken breast
2
Butter Burger Buns
(Contains: Eggs, Gluten, Milk, Soy; May be present: Peanuts, Tree Nuts, Sulphites, Sesame)
1 bag
Mixed Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 tbs
brown sugar
1 tbs
balsamic vinegar
½ tbs
warm water
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.
Little cooks: Kids can help with sprinkle over the seasoning and tossing the fries.
Meanwhile, thinly slice onion and tomato. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 5-6 minutes. Add the brown sugar, balsamic vinegar and the warm water, cook until dark and sticky, 4-5 minutes. Transfer to a bowl and cover to keep warm.
Wipe out the pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until lightly browned and cooked through, 3-5 minutes each side (depending on size). Remove from heat and set aside.
TIP: The chicken is cooked through when it's no longer pink inside.
Bake burger buns directly on a wire oven rack until heated through, 3 minutes.
Slice burger buns in half, then spread base with dill & parsley mayonnaise. Top with chicken, tomato, caramelised onion and some mixed leaves. Serve with fries.
Little cooks: Take the lead and help build the burgers!
