HelloHero: Middle Eastern Chicken Burger
with Fries, Caramelised Onion & Harissa Yoghurt
Did you say chermoula chicken, for burger night? The answer is yes and we can’t wait to take a big bite out of this Middle Eastern chicken burger, layered with harissa yoghurt and caramelised onion. If you have any of that delicious flavoured yoghurt left over, feel free to dip the fries in for some fun!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
1
Red Onion
1 packet
Harissa Paste
(May be present: Soy)
320 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Chermoula Spice Blend
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
¼ cup
vinegar (rice wine or white wine)
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries.
• Place fries 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.
• When the fries are done, remove tray from the oven.
• While the fries are baking, thinly slice onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion, stirring, until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine chermoula spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.
• In a second small bowl, combine harissa paste and Greek-style yoghurt and stir to combine.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add the honey and turn chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread burger bun bases with some harissa yoghurt. Top with Middle Eastern chicken, some mixed salad leaves and caramelised onion.
• Serve with fries. Enjoy!
