Crumbed Chicken Burger & BBQ-Cherry Sauce

Name: Crumbed Chicken Burger & BBQ-Cherry Sauce with Kumara Wedges
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Panko Breadcrumbs; 2 Burger Bun; 2 Kumara; 1 packet Cherry Sauce; 320 g Chicken Thigh; 1 packet BBQ Sauce; 1 packet Mixed Salad Leaves

with Kumara Wedges

Recipe Development TeamUpdated on May 08, 2026

Get tasty recipes from just $6 per serving

Calories

693 kcal

Protein

42.1g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Eggs
Milk
Soy
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Sulphites
Walnut
Eggs
Fish
Gluten
Milk
Soy
Wheat

Sometimes a burger is the only thing that will satisfy! Try this new twist on a classic, with golden-crumbed chicken drizzled in a BBQ-cherry sauce that’s the perfect combination of fruity and tangy.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten)

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)

Kumara

1 packet

Cherry Sauce

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat)

320 g

Chicken Thigh

1 packet

BBQ Sauce

(May be present: Sesame, Fish, Eggs, Soy, Milk)

1 packet

Mixed Salad Leaves

Nutrition

Energy (kJ)2900 kJ

Calories693 kcal

Fat18.1 g

of which saturates6.5 g

Carbohydrate96.8 g

of which sugars32 g

Dietary Fibre3.1 g

Protein42.1 g

Sodium795 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Peel kumara and cut into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, roughly chop baby leaves.
• In a small bowl, combine cherry sauce and BBQ sauce. Set aside.

• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• 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. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat.
• Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a large bowl, combine baby leaves, deluxe salad mix and mayonnaise. Season to taste.