Classic Chicken, Halloumi & Caramelised Onion Burger
with Fries & Creamy Pesto Dressing
- Milk
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
Bring a little flair to burger night by using classic flavours such as caramelised onion, beetroot, classic roast seasoning and a herby mayo to turn a tender chicken fillet into a filling supreme burger.
Ingredients
1 packet
Creamy Pesto Dressing
(Contains: Milk)
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1
Red Onion
320 g
Chicken Breast
1 sachet
Classic Roast Seasoning
1 packet
Mixed Salad Leaves
3
Potato
1 packet
Rosemary
1
Sliced Beetroot
1 packet
Halloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tbs
brown sugar
1 tbs
balsamic vinegar
½ tbs
warm water
Nutrition
Utensils
Cooking Steps
• Cut potato into fries. Pick and finely chop rosemary. • Set your air fryer to 200°C. Place fries and rosemary into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. Little cooks: Kids can help with sprinkling over the salt and tossing the fries.
• Meanwhile, thinly slice onion. • Cut halloumi into 1cm-thick slices. • In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. • Add chicken breast, season with salt and pepper and turn to coat. Set aside. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• 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 warm water and cook until dark and sticky, 4-5 minutes. Transfer to a bowl and cover to keep warm.
• Wipe out the pan, then return to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 2-4 minutes each side. Transfer to a paper-line plate. • Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. TIP: The chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread base of burger buns with creamy pesto dressing. • Top with some chicken, halloumi, beetroot, caramelised onion and mixed salad leaves. • Serve with fries. Enjoy! Little cooks: Take the lead and help build the burgers!
