Smokey Chicken Burger
with Spiced Sweet Potato Wedges & Slaw
In this American-style burger, the chicken mingle in the pan with a game-changing ingredient: our caramelised onion chutney! With the perfect ratio of sweet and savoury flavours, all that is left is to serve them with baked SP wedges.
The quantities provided above are averages only.
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 bag
slaw mix
1 packet
chicken breast
1 packet
onion chutney
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1
tomato
1 sachet
All-American spice blend
2
plant-based burger bun
(Contains Gluten, Soy, Wheat; May be present: Egg, Lupin, Milk, Sesame, Almond, Hazelnut. )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• 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, sprinkle with All-American spice blend and season with salt. Toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• In a large bowl, combine a dollop of plant-based smokey aioli, a drizzle of olive oil and the white wine vinegar. Add slaw mix, season with salt and pepper and toss to combine. • Thinly slice tomato. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side. • In the last 30 seconds, add onion chutney, turning chicken to coat. • While the chicken is cooking, halve plant-based burger buns and bake directly on a oven wire rack until heated through, 3 minutes.
TIP: For even browning, gently press down on the patties using a spatula.
• Spread burger buns with remaining plant-based smokey aioli. • Top with chicken, tomato slices and slaw. Spoon over any remaining glaze from the pan. • Serve with spiced sweet potato wedges and any remaining slaw. Enjoy!