There’s nothing quite like a good burger to cheer you up – that’s just simple science. Pop the perfectly spiced chicken breast in a brioche-style burger bun along with caramelised onion and crisp veggies, then serve with hand cut wedges for an unbeatable dinner combo.
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.
330 g
Chicken Breast
1 packet
Mixed Salad Leaves
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Aussie Spice Blend
1
Brown Onion
2
Sweet Potato
1 tbs
balsamic vinegar* (Pantry)
1 drizzle
olive oil
½ tbs
brown sugar
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays
• Meanwhile, thinly slice brown onion. Thinly slice tomato into rounds. Set aside. • 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, turning to coat. Little cooks: Help toss the chicken in the seasoning!
• 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, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until lightly browned and cooked through, 2-4 minutes each side (depending on thickness). • Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.
• Halve bake-at-home burger buns, then bake directly on a wire rack in the oven, until heated through, 2-3 minutes.
• Spread the burger buns with dill & parsley mayonnaise. Top with Aussie-spiced chicken, caramelised onion, mixed salad leaves and tomato slices. • Serve with wedges. Enjoy! Little cooks: Take the lead and help build the burgers!