Aussie-Spiced Chicken Burger
with Caramelised Onion & Wedges
There’s nothing quite like a good burger to cheer you up – that’s just simple science. Pop the perfectly spiced chicken breast in a brioche-style burger bun along with caramelised onion and crisp veggies, then serve with hand cut wedges for an unbeatable dinner combo.
Due to recent sourcing challenges, we've swapped potato for sweet potato, which may look different to the picture. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1
brown onion
1
tomato
1 packet
chicken breast
2
burger buns
(Contains Gluten, Wheat, Egg, Milk, Soy; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 bag
mixed salad leaves
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice brown onion. Thinly slice tomato into rounds. Set aside. • 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. Season with salt and pepper, then add chicken, turning to coat.
Little cooks: Help toss the chicken in the seasoning!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• Wash out 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, 2-4 minutes each side (depending on thickness). • Transfer to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Halve burger buns, then bake directly on a wire rack in the oven, until heated through, 2-3 minutes.
• Spread the burger buns with dill & parsley mayonnaise. Top with Aussie-spiced chicken, caramelised onion, mixed salad leaves and tomato slices. • Serve with wedges. Enjoy!
Little cooks: Take the lead and help build the burgers!