Chicken & Rosemary Burgers
with Sweet Potato Fries
This burger is a light as it is delicious – perfect for the warmer months! Chicken mince is a great lean protein, and by no means packing any less flavour than it’s beef cousin. Along with fragrant rosemary and aioli, every bite is a delight. We’ve paired it with our favourite side, sweet potato fries. Perfect!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
sweet potato
2
Bake-At-Home Wholemeal Burger Buns
(Contains: Gluten;)
1 packet
chicken mince
⅓ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 clove
garlic
1 bunch
rosemary
1 bunch
spring onions
1 tbs
Dijon mustard
1 tub
aioli
(Contains: Eggs, Milk;)
1
tomato
1 head
Gem Lettuce
Not included in your delivery
1.5 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, cut the sweet potato into fries (unpeeled). Peel and crush the garlic, finely chop the rosemary, and finely slice the spring onion and tomato. Separate and wash the gem lettuce leaves.
Toss the sweet potato in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 40 minutes, or until golden and tender. Add the bake-at-home wholemeal burger buns in the final 5 minutes to finish baking.
Meanwhile, in a medium bowl combine the chicken mince, fine breadcrumbs, garlic, rosemary, spring onion and Dijon mustard. Season with salt and pepper. Shape mixture into patties (one per serve).
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the chicken patties and cook for 4-5 minutes on each side, or until cooked through.
To serve, halve burger buns and spread with aioli, chicken patties, tomato and gem lettuce. Serve alongside the sweet potato fries.
