Chicken & Beetroot Relish Burger

Name: Chicken & Beetroot Relish Burger with Spiced Sweet Potato Fries
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 packet chicken tenderloins; 2 sweet potato; 1 sachet paprika spice blend; ½ brown onion; 1 beetroot; 2 tbs balsamic vinegar; 1 tbs brown sugar; ⅓ cup water; 2 bake-at-home burger buns; 1 packet smokey aioli; 1 packet mixed salad leaves

with Spiced Sweet Potato Fries

Get up to $200 off!

This chicken burger gets a big "yes, please!" from all of our recipe testers, and for good reason. With tangy beetroot relish, smokey aioli and a fresh touch from salad leaves, every bite is a true delight.

Allergens:

Gluten

•Milk

•Soy

•Eggs

•Wheat

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.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken tenderloins

sweet potato

1 sachet

paprika spice blend

brown onion

beetroot

bake-at-home burger buns

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

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

1 packet

mixed salad leaves

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

brown sugar

⅓ cup

water

Nutritional Values

Energy (kJ)3583 kJ

Calories856 kcal

Fat25 g

of which saturates5.2 g

Carbohydrate100.5 g

of which sugars39.1 g

Dietary Fibre20 g

Protein53 g

Sodium954 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. Place the sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with the paprika spice blend and season with a pinch of pepper. • Toss to coat. Bake until tender, 20-25 minutes.

TIP: Spread the sweet potato across two trays if it can't fit in a single layer!

• Meanwhile, thinly slice brown onion (see ingredients). • Grate beetroot.

TIP: Wear gloves to avoid staining your fingers (optional).

• Heat a good drizzle of olive oil in a large frying pan over medium-high heat. Cook onion, until softened, 3-4 minutes. • Add beetroot, the balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper.

TIP: Store any leftover beetroot relish in the fridge!

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins, until browned and cooked through (when no longer pink inside), 3-4 minutes each side.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Divide the spiced sweet potato fries between plates. • Spread burger buns with smokey aioli and top with the beetroot relish, mixed salad leaves and chicken. • Serve with any remaining smokey aioli. Enjoy!