Easy Smokey Chicken Burger
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Easy Smokey Chicken Burger

Easy Smokey Chicken Burger

with Spiced Sweet Potato Wedges & Slaw

In this American-style burger, the chicken steaks mingle in the pan with two game-changing ingredients: our sriracha for some mild heat, plus caramelised onion chutney for the perfect ratio of sweet and savoury flavours - a lovely contrast against the creamy slaw.

Unfortunately, this week’s plant-based smokey aioli was in short supply, so some customers will receive plant-based aioli instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Easy Prep
Allergens:
Gluten
•Soy
•Wheat

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 bag

slaw mix

1 packet

chicken breast

1 packet

onion chutney

1 packet

plant-based aioli

1

tomato

1 sachet

All-American spice blend

2

plant-based burger bun

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

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3116 kJ
Fat27 g
of which saturates3.5 g
Carbohydrate78.3 g
of which sugars29.3 g
Protein44 g
Sodium1003 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Large Frying Pan

Instructions

1
1

• 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, sprinkle with All-American spice blend and season with salt. Toss to coat. • Bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

2
2

• In a large bowl, combine a dollop of the plant-based aioli, a drizzle of olive oil and white wine vinegar. Add the slaw mix, season with salt and pepper and toss to combine. • Thinly slice tomato.

3
3

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side. • In the last 30 seconds, add onion chutney, turning chicken to coat. • While the patties are cooking, halve plant-based burger buns and place directly on an oven wire rack until heated through, 3 minutes.

4
4

• Spread burger buns with remaining plant-based aioli. • Top with chicken, tomato slices and slaw. Spoon over any remaining glaze from the pan. • Serve with spiced sweet potato wedges and any remaining slaw. Enjoy!