Chicken & Bacon Jam Burger
with Sweet Potato Wedges & Dill-Parsley Mayo
This caramelised onion and bacon jam concoction is the star of this burger. Slather it onto juicy chicken steaks and pile high the salad, cucumber and herby mayo and you've found yourself your new go-to burger number!
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
cucumber
1 packet
chicken breast
1 sachet
Aussie spice blend
1 packet
diced bacon
(May be present: Soy. )
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tablespoon (tbsp)
balsamic vinegar
1 tablespoon (tbsp)
brown sugar
Nutritional Values
Utensils
Instructions
• Cut sweet potato into wedges. • Set air fryer to 200°C. Place sweet potato into the air fryer basket. Drizzle with olive oil, season with salt and toss to coat. Cook for 15 minutes. • Shake the basket, then cook until golden, a further 10-15 minutes. Divide wedges between serving plates.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• While the wedges are cooking, thinly slice brown onion. • Thinly slice cucumber into rounds. • 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 and toss to coat.
Little cooks: Help toss the chicken in the spice blend and oil!
• 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, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Wipe out frying pan, then return to medium heat, with a drizzle of olive oil. When oil is hot, cook chicken, until lightly browned and cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest and cover to keep warm. • Return frying pan to medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Stir bacon through the caramelised onion.
TIP: Chicken is cooked through when it's no longer pink inside.
• Once sweet potato wedges are done, halve bake-at-home burger buns then place in the air fryer basket and cook until heated through, 2-3 minutes.
TIP: No air fryer? Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread the burger bases with dill & parsley mayonnaise. • Top with chicken, caramelised onion-bacon jam, mixed salad leaves and cucumber slices. • Serve with sweet potato wedges. Enjoy!
Little cooks: Take the lead and help build the burgers!