Chicken & Beetroot Relish Burger
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Chicken & Beetroot Relish Burger

Chicken & Beetroot Relish Burger

with Spiced Sweet Potato Fries

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
•Egg
•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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

chicken tenderloins

2

sweet potato

1 sachet

paprika spice blend

½

brown onion

1

beetroot

2

bake-at-home burger buns

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

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

1 packet

mixed salad leaves

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

â…“ cup

water

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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

Instructions

1
1

• 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!

2
2

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

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

3
3

• 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!

4
4

• 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.

5
5

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

6
6

• 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!