Chicken & Beetroot Relish Burger
with Spiced Sweet Potato Fries
This squeaky 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.
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
1 packet
Chicken Tenderloins
2
Sweet Potato
½
Brown Onion
1
Beetroot
1 packet
Mixed Salad Leaves
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Wheat, Milk, Soy; May be present: Lupin, Almond, Hazelnut, Sesame.)
1 sachet
Paprika Spice Blend
Not included in your delivery
olive oil
2 tbs
balsamic vinegar
1 tbs
brown sugar
⅓ cup
water
Utensils
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, stirring, until softened, 3-4 minutes. • Add beetroot, the balsamic vinegar and brown sugar and cook, stirring, 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!
• When the fries have 5 minutes remaining, 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 bake-at-home 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!
