Tex-Mex Crumbed Chicken Burger
with Fries & Garlic Aioli
You've been dreaming of a Tex-Mex flavoured crumbed chicken burger? Well how about that – so have we! And we promise you, with a crispy panko coating, creamy aioli and oven-baked fries, it tastes even better in real life than we had imagined.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1
cucumber
3
potato
1 packet
chicken breast
2
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1 packet
panko breadcrumbs
(Contains Gluten; )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bag
salad leaves
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
¼
salt
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place 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.
While the fries are baking, thinly slice the cucumber. In a shallow bowl, combine the Tex-Mex spice blend and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.
Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick, then slice each chicken breast in half widthways (so it fits the burger bun). Coat the chicken in the spice mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken, in batches, until golden, 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
Bake the butter burger buns directly on the wire oven rack until heated through, 3 minutes.
Slice the burger buns in half, then spread the bases with garlic aioli. Top with the Tex-Mex crumbed chicken, cucumber and mixed salad leaves. Serve with the fries.
