Mustard Chicken & Bacon Jam Burger
with Avocado, Herby Mayo & Fries
A good pub meal is meant to fill you up and satisfy your craving for a juicy burger and fries. What if we tell you there’s no need to leave your kitchen to get the same experience? Build up your burger with crispy hollandaise chicken, a caramelised bacon jam and avocado. It wouldn’t be a pub meal thought without a side of fries!
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
potatoes
1
tomato
1
Brown Onion
1
avocado
1 packet
chicken thigh
1 packet
diced bacon
1 packet
Dijon mustard
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
All-American Spice Blend
Not included in your delivery
olive oil
2 tbs
water
1 tsp
balsamic vinegar
1 tsp
brown sugar
1 tbs
plain flour
(Contains Gluten; )
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, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Help toss the fries!
• While the fries are baking, thinly slice tomato and onion. Slice avocado in half, scoop out the flesh and thinly slice.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking bacon up with a spoon, until starting to brown, 4-6 minutes. • Add the water, balsamic vinegar and brown sugar, stirring to combine. Cook until reduced, 1 minute. Transfer to a bowl and set aside.
• In a medium bowl, combine chicken thigh, dijon mustard, a generous pinch of salt and a drizzle of olive oil. • In a shallow bowl, combine All-American spice blend, cornflour(see ingredients), the plain flour and a pinch of salt and pepper. Coat chicken in the flour mixture and set aside on a plate.
• Wash and dry the frying pan, then return to medium-high heat with enough olive oil to cover the base. When oil is hot, dust off any excess flour, and cook chicken until golden, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 12-14 minutes. Transfer to a paper towel-lined plate. • While the chicken is baking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Spread burger bun bases with smokey aioli. Top with some bacon jam, avocado, tomato and mustard chicken. • Serve with fries and dill & parsley mayonnaise. Enjoy!
Little cooks: Take the lead and help build the burgers!