Classic Chicken & Herby Mayo Burger
with Caramelised Onion & Fries
Bring a little flair to burger night by using classic flavours such as caramelised onion, Aussie spice blend and dill-parsley mayo to turn a tender chicken fillet into a filling supreme burger.
Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
onion
1
tomato
1 packet
chicken breast
1 bag
salad leaves
50 g
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
Aussie Spice Blend
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
Not included in your delivery
olive oil
1 tbs
brown sugar
1 tbs
balsamic vinegar
½ tbs
warm water
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then spread out evenly and bake until tender, 25-30 minutes.
While the fries are baking, thinly slice the red onion. Thinly slice the tomato. Place your hand flat on top of each chicken breast slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken, season with salt and pepper and turn to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 5-6 minutes. Add the brown sugar, balsamic vinegar and warm water and cook until dark and sticky, 4-5 minutes. Transfer to a bowl and cover to keep warm.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until lightly browned and cooked through, 3-5 minutes each side (depending on size). Remove from the heat and set aside.
TIP: The chicken is cooked through when it's no longer pink inside.
Bake the butter burger buns directly on a wire oven rack until heated through, 3 minutes.
Slice the burger buns in half, then spread the base with the dill & parsley mayonnaise. Top with the chicken, tomato, caramelised onion and some salad leaves. Serve with the fries.