Aussie Spiced Chicken Burger
with Caramelised Onion & Sweet Potato Wedges
There’s nothing quite like a perfectly spiced chicken breast to cheer you up – that’s just simple science. Pop it in a brioche-style bun with caramelised onion and crisp veggies, then add a side of crispy sweet potato wedges for an unbeatable dinner combo.
Always refer to the product label for the most accurate ingredient and allergen information.
2
sweet potato
1
red onion
1
tomato
1 packet
chicken breast
2 bun
bake-at-home burger buns
(ContainsGluten, Milk, Soy, EggMay be present Sesame, Tree Nuts, Lupin)1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(ContainsEggMay be present Tree Nuts)1 sachet
Aussie spice blend
(May be present Gluten)Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
water
2 tsp
brown sugar
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into wedges and place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes.
While the wedges are baking, thinly slice the red onion. Thinly slice the tomato into rounds. 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 medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Season with salt and pepper, then add the chicken and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium and add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
Wipe out the frying pan and heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken until lightly browned and cooked through, 2-4 minutes each side (depending on size). Transfer to a plate to rest.
TIP: The chicken is cooked through when it's no longer pink inside.
Place the burger buns on a wire rack in the oven and bake until heated through, 3 minutes.
Slice the burger buns in half. Spread the base of the buns with the dill & parsley mayonnaise and top with the Aussie spiced chicken, caramelised onion, mixed salad leaves and tomato. Serve with the sweet potato wedges.