Supreme Chicken & Avocado Burger
with Wedges, Caramelised Bacon & Onion
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
It’s the classic chicken burger swooping in to claim the best burger award tonight. It’s spot on the podium is earned though, with aromatic spices cooked into the chicken, avocado, mouth-watering bacon and a sweet caramelised onion. What really outshines them all are the wedges, it’s a winning combination!
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
Red Onion
320 g
Chicken Breast
100 g
Diced Bacon
Avocado
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Kiwi Spice Blend
1
Beetroot
Nutrition
Cooking Steps
• Set your air fryer to 200°C. Cut potato into wedges. • Place wedges into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice onion. Thinly slice tomato into rounds. Slice avocado in half, scoop out flesh and thinly slice. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Season with salt and pepper, then add chicken and turn to coat.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, onion and beetroot, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until lightly browned and cooked through, 3-6 minutes each side (depending on thickness).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, halve burger buns and bake directly on an oven rack until heated through, 2-3 minutes.
• Spread bases of burger buns with some mayonnaise. Top with chicken, caramelised bacon and onion, mixed salad leaves, avocado and tomato. • Serve with wedges. Enjoy!
Little cooks: Take the lead and help build the burgers!
