Smokey Louisiana Chicken Burger
with Crunchy Slaw & Kumara Fries- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
Those smokey flavours are magical, they have the unbeatable power to make your mouth water. The chicken is stacked up in a burger and smeared with smokey aioli to cast a spell on your tastebuds. The only way to break the spell is, of course, to dig in and devour the kumara fries and chicken burger!
Ingredients
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
2
Kumara
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel and cut kumara into fries. • Place fries on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Grate the carrot. Cut chicken breast into thin strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine chicken strips, Louisiana spice blend, a pinch of salt and a drizzle of olive oil.
• When fries have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken strips until cooked through, 3-4 minutes each side. • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a large bowl, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil. Season. • Top each bun with slaw and smokey Louisiana chicken strips. Spread top halves of burger buns with some smokey aioli. • Serve with kumara fries and any remaining smokey aioli and slaw. Enjoy!
