Classic Chicken & Dill-Parsley 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 recent sourcing challenges, we’ve replaced tomato with cucumber, which may be a little 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
3
potato
1
Brown Onion
1 packet
chicken breast
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 bag
Mixed Salad Leaves
1
cucumber
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 tbs
brown sugar
1 tbs
balsamic vinegar
½ tbs
warm water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.
Little cooks: Kids can help with sprinkling over the salt and tossing the fries.
• Meanwhile, thinly slice onion and cucumber. • Place your hand flat on top of each 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. • Add chicken, season with salt and pepper and turn to coat. Set aside.
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 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, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until lightly browned and cooked through, 3-5 minutes each side (depending on size). Remove from heat and set aside.
TIP: The chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread base of burger buns with dill & parsley mayonnaise. • Top with some chicken, cucumber, caramelised onion and mixed salad leaves. • Serve with fries. Enjoy!
Little cooks: Take the lead and help build the burgers!