Crumbed Chicken Burgers & Potato Wedges

Name: Crumbed Chicken Burgers & Potato Wedges with Dill & Parsley Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Panko Breadcrumbs; 2 Burger Bun; 1 Tomato; 320 g Chicken Breast; 1 sachet Classic Roast Seasoning; 1 packet Mixed Salad Leaves; 3 Potato; 1 packet Dill & Parsley Mayonnaise; 1 drizzle olive oil; 2 tbs plain flour; 1 piece egg; 1 drizzle white wine vinegar

with Dill & Parsley Mayonnaise

Recipe Development TeamUpdated on August 14, 2026

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Calories

:

1030 kcal

Protein

:

61.7g 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
Wheat

Get a taste of the seaside when you bite into this crumbed chicken burger, layered with herby mayo, tomato and of course that golden chicken. No burger is complete without being accompanied by wedges. If you have any left, you can dip those bad boys in the dill & parsley mayo!

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)

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

Tomato

320 g

Chicken Breast

1 sachet

Classic Roast Seasoning

1 packet

Mixed Salad Leaves

3

Potato

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy)

Not included in your delivery

1 drizzle

olive oil

2 tbs

plain flour

(Contains: Gluten May be present: Wheat)

1 piece

egg

(Contains: Eggs)

1 drizzle

white wine vinegar

Nutrition

Calories1030 kcal

Energy (kJ)4310 kJ

Fat31.7 g

of which saturates5.5 g

Carbohydrate112 g

of which sugars8.7 g

Dietary Fibre11.7 g

Protein61.7 g

Sodium954 mg

Potassium1370 mg

Calcium30.6 mg

Iron1.8 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.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

2

• Meanwhile, thinly slice tomato into rounds. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

3

• In a shallow bowl, combine the plain flour and 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.

4

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken in batches until golden and cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
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.

5

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

6

• In a medium bowl, combine mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Spread tartare sauce over burger bun bases, then top with crumbed chicken, tomato and mixed salad leaves. • Serve with wedges and any remaining tatare sauce. Enjoy!