[Burger Collection] Argentinian Chimichurri Chicken Burger
with Cheesy Fries
- Milk
- Eggs
- Sulphites
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Hazelnut
- Lupin
- Sesame
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk)
330 g
Chicken Breast
1 packet
Garlic Aioli
(Contains: Eggs)
1 sachet
All-American Spice Blend
1 packet
Chimichurri Sauce
(Contains: Sulphites May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
2
Bake-At-Home Burger Buns
(Contains: Milk, Eggs, Gluten, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame.)
1
Tomato
2
Sweet Potato
Cooking Steps
If you added shredded cheddar cheese, in the last 5 minutes of cook time, remove from oven, sprinkle with cheese and bake until golden and crisp, 5 minutes.
• Meanwhile, slice tomato into thin rounds.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, All-American spice blend, a drizzle of olive oil and a pinch of salt.
• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks, until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread garlic aioli on the base of each burger bun. Top with chicken, chimichurri sauce, tomato and mixed salad leaves. • Serve with fries. Enjoy!
