Italian Chicken Burger
with Caramelised Onions
Bring a little Italian flair to burger night by using classic flavours such as tomato, Italian herbs, Parmesan and pesto to turn a tender chicken fillet into a filling supreme burger.
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
potato
1
brown onion
1
tomato
½ bag
cos lettuce
1 packet
chicken breast
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ tbs
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the fries are baking, thinly slice the brown onion. Thinly slice the tomato into half-moons. Reserve a few cos lettuce leaves for the burger and shred the remaining (see ingredients).
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Italian herbs (see ingredients) and a drizzle of olive oil. Season with salt with pepper. Add the chicken and toss to coat.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes on each side (depending on thickness). Cook in batches if your pan is getting crowded. Transfer to a plate covered loosely with foil to rest.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, brown sugar, water and mix well. Cook until dark and sticky, 3-5 minutes. Place the bake-at- home burger buns on a wire rack in the oven until heated through, 3 minutes.
Build your burgers by spreading a layer of creamy pesto dressing over the base of the bun. Top with the chicken, caramelised onions, tomato and cos lettuce. In a large bowl, serve the remaining tomato and cos lettuce with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper and serve on the side with the fries.