Sweet Chilli Chicken Burgers
with Kumara Fries & Green Salad
- Gluten
- Soy
- Eggs
- Milk
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Sesame
- Sulphites
As the sweet chilli sauce starts to caramelise on your chicken, you know there’s some magic at work. Full of fresh tomato, cucumber and lemon, there’s never a dull moment in this weeknight winner. What’s the best bit, you ask? We can’t decide!
Ingredients
1 packet
chicken breast
1 tub
sweet chilli sauce
5 unit
Butter Burger Buns
(Contains: Gluten, Soy, Eggs, Milk; May be present: Peanuts, Tree Nuts, Sesame, Sulphites)
1 unit
cucumber
1 unit
tomato
1 tub
Dill & Parsley Mayonnaise
(Contains: Soy, Eggs; )
1 bag
salad leaves
4 unit
Kumara
1 unit
lemon
Not included in your delivery
½ tsp
honey
olive oil
1 tsp
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Spread the kumara over two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer and bake for 25-30 minutes, or until tender. TIP: Cut the kumara to the correct size so it cooks in the allocated time.
While the kumara is baking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken, a good squeeze of lemon juice and 1/2 the sweet chilli sauce. Season with a pinch of salt and pepper and toss to coat.
Chop the cucumber into 1cm chunks. Thinly slice 1/2 the tomato, and chop the remaining tomato. In a medium bowl, combine the vinegar, honey and 2 tsp olive oil. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, brushing occasionally with the remaining sweet chilli sauce, for 3-4 minutes on each side, or until cooked through. Transfer to a plate to rest. TIP: The chicken is cooked through when it is no longer pink inside
While the chicken is resting, place the burger buns directly onto the wire racks in the oven and bake for 3 minutes, or until warmed through. Add the cucumber, chopped tomato and 1/2 the mixed salad leaves to the medium bowl with the dressing. Toss to coat just before serving.
Slice the burger buns in half. Spread the base of the buns with the dill & parsley mayonnaise. Top with a handful of the remaining mixed salad leaves, the tomato slices and sweet chilli chicken. Serve the salad and kumara fries on the side.
