Classic Chicken, Halloumi & Caramelised Onion Burger
with Fries & Dill-Parsley Mayo- Eggs
- Soy
- Gluten
- Milk
- 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, classic roast seasoning and a herby mayo to turn a tender chicken fillet into a filling supreme burger.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
2
Burger Bun
(Contains: Eggs, Gluten, May contain traces of allergens, Milk, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut, Wheat; )
1
Red Onion
320 g
Chicken Breast
1
Cucumber
1 sachet
Classic Roast Seasoning
1 packet
Halloumi
(Contains: Milk; )
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Crispy Chip Spice Blend
(Contains: Wheat, Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. Place fries 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 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 and cucumber. • In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. • Add chicken, season with salt and pepper and turn to coat. Set aside. • Cut halloumi into 1cm-thick slices. 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. Set aside on a paper towel-lined plate. • Wipe out the pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken and cook, turning occasionally, until browned and cooked through, 3-5 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 dill & parsley mayonnaise. • Top with some chicken, halloumi, cucumber, caramelised onion and mixed salad leaves. • Serve with fries. Enjoy! Little cooks: Take the lead and help build the burgers!
