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Mexican Crumbed Chicken Burger

Mexican Crumbed Chicken Burger

with Baked Fries & Lemon Mayonnaise

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You've been dreaming of a Mexican-flavoured crumbed chicken burger? Well how about that – so have we! And we promise you, it tastes even better in real life than we had imagined.

Allergens:EggsGlutenMilkSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 head

cos lettuce

2 unit

tomato

1 tin

sweetcorn

2 sachet

Tex-Mex spice blend

2 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy)

1 packet

chicken breast

1 packet

shredded Cheddar cheese

(ContainsMilk)

5 unit

burger buns

(ContainsEggs, Gluten, Milk, SoyMay be presentPeanuts, Tree Nuts, Sesame)

1 unit

lemon

1 tub

mayonnaise

(ContainsEggs)

6 unit

potato

Not included in your delivery

tbs

olive oil

½ tsp

salt

2 unit

eggs

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5020 kJ
Fat48.8 g
of which saturates14.8 g
Carbohydrate119 g
of which sugars13 g
Protein60.2 g
Sodium1780 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries onto the oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

2

Set aside some cos lettuce leaves for each burger, then shred the remaining cos. Thinly slice the tomato into rounds. Drain the sweetcorn. Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing, until lightly charred, 5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Season with salt and pepper and transfer to a medium bowl.

3

In a shallow bowl, combine the Tex-Mex spice blend and the salt. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs and season generously with salt and pepper. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick, then slice each chicken breast in half. Dip the chicken into the Mexican spice, followed by the egg, and finally into the panko breadcrumbs. Set aside on a plate.

4

Return the frying pan to a medium-high heat. Add enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed chicken and cook until golden, 2-3 minutes each side. TIP: Add extra oil if needed to prevent sticking. Transfer to a second oven tray lined with baking paper. Repeat with the remaining chicken. Sprinkle the chicken with shredded Cheddar cheese. Bake on the bottom shelf until the cheese melts and chicken is cooked through, 3-4 minutes.

5

Place the burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes. Add the shredded cos lettuce to the bowl with the corn kernels. Add a drizzle of olive oil, a generous squeeze of lemon juice and a pinch of salt and pepper. Toss to coat. In a small bowl, combine the mayonnaise with a generous squeeze of lemon juice.

6

Cut the burger buns in half. Spread the bases with the lemon mayo and top with the cheesy Mexican crumbed chicken, tomato slices and reserved cos lettuce leaves. TIP: Tear the cos lettuce leaves in half if needed. Add any leftover tomato to the salad (roughly chop if you like), then divide the burgers and salad between plates. Serve with the fries.