These burgers are jam-packed with delicious flavours, from the juicy Portuguese-style chicken to the creamy lemon aioli and sweet caramelised onion. You'll never settle for a takeaway burger again!
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
shredded Cheddar cheese(ContainsMilk)
butter burger buns(ContainsMilk, Gluten, Soy, EggsMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
mixed salad leaves
brown sugar (for the onion)
brown sugar (for the chicken)
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. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, separate across two trays. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, thinly slice the red onion. Thinly slice the tomato into rounds. Slice the lemon (see ingredients list) into wedges. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar (for the onion) and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the salt, garlic, smoked paprika, brown sugar (for the chicken), a small squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the marinade and toss to coat. Set aside.
Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until lightly browned and cooked through, 2-4 minutes each side (depending on size). Sprinkle over the shredded Cheddar cheese and cover with a lid or foil. Reduce the heat to medium and cook until the cheese has melted, 2-3 minutes. Transfer to a plate to rest.
TIP: The sugar in the marinade may caramelise slightly in the pan – this adds to the flavour! TIP: The chicken is cooked through when it's no longer pink inside.
Place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. In a small bowl, combine the garlic aioli with a squeeze of lemon juice.
Slice the burger buns in half. Spread the base of the buns with the lemon aioli and top with the Portuguese chicken, caramelised onion, mixed salad leaves and tomato. Serve with the fries and any remaining lemon wedges.