Chicken Burger & Herby Fries
with Beetroot Relish, Dijon Mustard & Aioli
Is there anything yummier than a big burger with all the trimmings? Survey says: absolutely not! This week, we’re switching things up by building one around tender chicken, and loading it up with all the tasty toppings: beetroot relish, fresh tomato and salad leaves and an extra-special (and plant-based!) Dijon 'aioli'.
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
potatoes
1 sachet
garlic & herb seasoning
1
beetroot
1 packet
chicken breast
1
tomato
1 packet
plant-based aioli
1 bag
spinach & rocket mix
1 packet
Dijon mustard
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
2 tbs
balsamic vinegar
1 tbs
brown sugar
⅓ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, grate beetroot. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beetroot, the balsamic vinegar and the brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • When the fries have 10 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Meanwhile, halve plant-based burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Slice tomato. • Spread buns bases with Dijon mustard and half the plant-based aioli. • Top with chicken, beetroot relish, tomato and spinach & rocket mix.
• Divide chicken burgers and herby fries between plates. • Serve with remaining aioli and beetroot relish. Enjoy!