Plant-Based Crumbed Chick'n 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 our plant-based crumbed 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'. On the side, there’s a heap of herby baked fries...because how could we not?
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 sachet
garlic & herb seasoning
1
beetroot
2 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
2
plant-based burger bun
(Contains Gluten, Soy, Wheat; May be present: Egg, Lupin, Milk, Sesame, Almond, Hazelnut. )
1
tomato
1 packet
Dijon mustard
1 packet
plant-based aioli
1 bag
spinach & rocket mix
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.
• When the fries have 10 minutes remaining, wipe out the frying pan and return to medium-high heat with enough olive oil to coat the base. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Meanwhile, halve plant-based burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Slice tomato. • Spread buns with Dijon mustard and 1/2 the plant-based aioli. • Top with a plant-based crumbed chicken, beetroot relish, tomato and salad leaves.
• Divide plant-based burgers and herby fries between plates. • Serve with remaining aioli and beetroot relish. Enjoy!