Irish Roast Chicken Burger
with Potato Rounds & Peppercorn Gravy
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Sesame
- Lupin
- Almond
- Hazelnut
- Milk
- Peanuts
- Brazil nut
- Traces of Cashew
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Getting ready for the big game has never been easier, since we’ve gone ahead and prepared a stacked lineup of crowd-pleasing burgers inspired by your favourite country’s cuisine. The luck of the Irish will be on your side for this chicken number and the crispy potato rounds are sure to bring all to the table.
Ingredients
2
potatoes
1 sprig
spring onion
½ sachet
black peppercorns
1 packet
chicken breast
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs)
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat May be present: Sesame, Lupin, Almond, Hazelnut.)
1 sachet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
savoury seasoning
Not included in your delivery
olive oil
drizzle
white wine vinegar
½ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into 0.5cm-thick rounds. • Place potato on a lined oven tray with a drizzle of olive oil and season with salt and pepper. • Toss to coat and roast until golden, 20-25 minutes.
• Meanwhile, thinly slice spring onion. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, savoury seasoning, a pinch of salt and a drizzle of olive oil.
• In a second medium bowl, combine slaw mix, garlic aioli, spring onion and a drizzle of the white wine vinegar. Season.
Little cooks: Take the lead by tossing the slaw!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, in batches, until golden and cooked through, 3-6 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, boil the kettle. • Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bowl, combine gravy granules, peppercorns and the boiling water, whisking, until smooth, 1 minute.
• Top each bun with some sliced potatoes, slaw, chicken and a drizzle of peppercorn gravy. • Serve with remaining sliced potato, slaw and gravy. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the unique combo of roast chicken flavours in burger form, with the peppercorn gravy adding a delicious twist.
- Ease of prep: Customers found this an easy, quick meal to prepare — perfect for busy weeknights or fun weekend cooking.
- Suggestions: Some recommended adding cheese, bacon, or cranberry sauce for extra flavour. Others suggested lettuce and tomato to jazz it up.
- Leftovers: Several mentioned having enough chicken left for seconds, making it a satisfying meal with good portion sizes.
- Potato rounds: The crispy potato rounds were a hit, with many preferring them to regular chips as a tasty side.
