HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Cheesy Chicken Burger & Caramelised Onion
Italian Cheesy Chicken Burger & Caramelised Onion

Italian Cheesy Chicken Burger & Caramelised Onion

with Dill-Parsley Mayo & Fries

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Bring a little Italian flair to burger night by using classic flavours such as tomato, Italian herbs, Parmesan and dill-parsley mayo to turn a tender chicken fillet into a filling supreme burger.

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion



1 packet

chicken breast

½ sachet

Italian herbs

1 packet

grated Parmesan cheese



butter burger buns

(ContainsMilk, Gluten, Soy, EggsMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise


Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs


1.5 tsp

brown sugar

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3452 kJ
Fat33.8 g
of which saturates8.5 g
Carbohydrate74.7 g
of which sugars12.8 g
Dietary Fibre0 g
Protein55.3 g
Cholesterol0 mg
Sodium838 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl and cover to keep warm.


While the onion is cooking, thinly slice the tomato into half-moons.


Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Italian herbs (see ingredients), the salt and a drizzle of olive oil, then season with pepper. Add the chicken breast and toss to coat.


Wash and dry the frying pan, then return to a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if the pan is getting crowded). In the last 3 minutes of cook time, sprinkle the grated Parmesan cheese over the chicken and cover with a lid to melt the cheese. Remove from the heat and set aside. While the cheese is melting, place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.


Slice the burger buns in half. Spread a layer of dill & parsley mayonnaise over the bases, then top with the cheesy chicken, caramelised onion, some tomato and mixed salad leaves. Serve with the fries.