[HFM BBQ Box] NZ Cheese Burger, Manuka Honey Sausages & Spiced Chicken Thigh
with Creamy Slaw, Mixed Salad & Mushrooms [Serves 4-6 P]
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
- Soy
- Fish
- Eggs
Ingredients
1 packet
Mixed Salad Leaves
4
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
Tomato
1 sachet
Garlic & Herb Seasoning
packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Button Mushrooms
1 packet
Mayonnaise
(May be present: Sesame, Soy, Fish, Eggs)
320 g
Chicken Thigh
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Slaw Mix
sachet
Classic Roast Seasoning
Beef, Manuka Honey & Hickory Sausages
Beef Mince
Nutrition Values
Cooking Steps
• Preheat BBQ to medium-high heat. • In a medium bowl, combine beef mince, fine breadcrumbs, Aussie spice blend and the eggs. • Shape beef mixture into 4 evenly sized patties, slightly larger than your burger buns. • When BBQ is hot, grill patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with the lid (or foil) so the cheese melts.
• Slice burger buns in half. Grill buns, cut-side down, until lightly golden, 1-2 minutes. • Place the burger patties between each burger bun, then transfer to a serving platter.
• In a medium bowl, combine garlic & herb spice blend and a drizzle of olive oil. Add chicken thigh and turn to coat. Set aside. • When BBQ is hot, add chicken to BBQ grill plate and cook, turning, until charred and cooked through, 8-12 minutes. Slice chicken and transfer to a serving platter.
• When BBQ is hot, grill beef, manuka honey & hickory sausages, turning occasionally, until cooked through and slightly charred, 10-15 minutes. Transfer to a serving platter.
• Thinly slice button mushrooms. In a medium bowl, combine mushrooms, a drizzle of olive oil and a pinch of salt and pepper. • When BBQ is hot, grill mushrooms on a flat plate until browned and softened, 8-10 minutes.
• Thinly slice brown onion. In a medium bowl, combine onion and a drizzle of olive oil. • When BBQ is hot, grill onions on a flat plate onion until tender, 4-5 minutes. • Transfer grilled veggies to serving platters.
• Thinly slice tomato. • In a medium bowl, combine slaw mix and mayonnaise. • In a second medium bowl, combine salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Bring everything to the table to serve. • Serve with dill & parsley mayonnaise.
