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Chicken & Caramelised Onion Burger
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Chicken & Caramelised Onion Burger

Chicken & Caramelised Onion Burger

with Potato Wedges & Creamy Pesto

Loaded with golden chicken, sweet caramelised onions and our popular pesto dressing, this is one solid veggie burger. Complete with oven-baked potato wedges, you're very welcome!

Allergens:
Gluten
Milk
Soy
Egg
Wheat
Walnut

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.

Preparation Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

1

brown onion

1

tomato

2

bake-at-home burger buns

(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

2

potatoes

½ head

baby cos lettuce

Not included in your delivery

1

olive oil

2 tsp

brown sugar

1 tbs

balsamic vinegar (for the onions)

½ tbs

balsamic vinegar (for the salad)

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Nutritional Values

Energy (kJ)3350 kJ
Fat31.1 g
of which saturates6.4 g
Carbohydrate76 g
of which sugars16.2 g
Protein49 g
Sodium503 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut 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.

2
2

• Meanwhile, thinly slice brown onion. • Thinly slice tomato. • Finely shred baby cos lettuce (see ingredients). • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar (for the onion), the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

4
4

• Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• Meanwhile, halve bake-at-home burger buns and bake directly on a wire rack in the oven, until heated through, 2-3 minutes. • Reserve a handful of the cos lettuce for the burgers, then place the rest in a medium bowl. Add the balsamic vinegar (for the salad) and a drizzle of olive oil. Toss to coat. Season to taste.

6
6

• Spread the bun bases with creamy pesto dressing. • Top with reserved lettuce, the tomato slices, chicken and caramelised onion. • Serve with potato wedges and salad. Enjoy!