Mexican Crumbed Chicken & Haloumi Burger
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Mexican Crumbed Chicken & Haloumi Burger

Mexican Crumbed Chicken & Haloumi Burger

with Fries, Charred Corn Slaw & Mayonnaise

Have you 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:
Gluten
Egg
Milk
Soy

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 tin

sweetcorn

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains Gluten; )

1 packet

haloumi/grill cheese

(Contains Milk; )

2

Butter Burger Buns

(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )

1 bag

Shredded Cabbage Mix

½

fresh chilli (optional)

1 packet

mayonnaise

(Contains Egg; )

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)5722 kJ
Fat66.6 g
of which saturates25.9 g
Carbohydrate110.9 g
of which sugars22.2 g
Protein80 g
Sodium2453 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat and spread out evenly. • Bake until tender, 20-25 minutes.

2
2

• Meanwhile, drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

3
3

• Slice haloumi in half crossways to get 1 piece each. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Mexican Fiesta spice blend. • Coat chicken first in flour, followed by the egg and finally the breadcrumbs. Transfer to a plate.

4
4

• Return the frying pan to medium-high heat with enough olive oil to coat the base. Cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate. • Return the pan to medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and season with a pinch of salt.

TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• While the chicken is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • To the bowl of charred corn, add shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and toss to combine.

6
6

• Thinly slice fresh chilli (if using). • Spread burger bun bases with a layer of mayonnaise, then top with chilli, Mexican crumbed chicken, haloumi and charred corn slaw. • Serve with fries, any remaining mayonnaise and slaw. Enjoy!