Supreme Chicken Burger & Wedges
with Caramelised Double Bacon & Beetroot Relish
It’s the classic chicken burger swooping in to claim the best burger award tonight. It’s spot on the podium is well earned, with aromatic spices cooked into the chicken, mouth-watering bacon and a sweet caramelised onion and beetroot relish. It’s a winning combination!
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
2
Potato
1
Chicken Breast
(May be present Gluten, Soy. )
2
Diced Bacon
1
Burger Bun
(Contains Egg, Gluten(Wheat), Milk, Soy, Wheat; May be present Sesame, Peanut, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Mayonnaise
(Contains Egg; )
1
Mixed Salad Leaves
1
Red Onion
1
Kiwi Spice Blend
1
Beetroot
Not included in your delivery
olive oil
balsamic vinegar
brown sugar
Nutrition Values
Instructions
• 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.
• While the wedges are cooking, thinly slice onion (see ingredients). Grate beetroot. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Kiwi 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 (cook in batches if your pan is getting crowded). • 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 beetroot relish, and mixed salad leaves. • Serve with wedges. Enjoy!
Little cooks: Take the lead and help build the burgers!