Double Seared Chicken & Roasted Spud Burger
with Gravy & Cabbage Slaw
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
Gather around the table to get a bite of this chicken burger. Make it an occasion and invite some friends to join the team spirit, everyone will love the roasted spud slices! We’re sure you’ll be this burger’s biggest fan.
Ingredients
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)
640 g
Chicken Breast
1 sachet
Gravy Granules
(Contains: Wheat, Gluten)
1 sachet
Classic Roast Seasoning
1
Carrot
1 packet
Shredded Cabbage Mix
3
Potato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
½ cup
boiling water
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into 0.5cm-thick rounds, then place on a lined oven tray. • Add a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, spread out evenly, then roast until golden, 20-25 minutes. Little cooks: Help toss the potatoes!
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, classic roast seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, grate carrot. • In a second medium bowl, combine shredded red cabbage, carrot and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • Wipe out and return frying pan to medium-high heat. Add red wine jus, a splash of water and any chicken resting juices. Stir to combine and simmer until slightly reduced, 1-2 minutes. • Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread each bun with mayonnaise, then top with some roasted spuds, cabbage slaw and seared chicken. • Serve with remaining potatoes, slaw and red wine jus. Enjoy! Little cooks: Take the lead and help build the burgers!
