Bring a little Italian flair to burger night by using classic flavours such as tomato, Italian herbs, Parmesan and pesto to turn a tender chicken fillet into a filling supreme burger.
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2 unit
potatoes
1 unit
brown onion
1 unit
tomato
½ head
cos lettuce
1 packet
chicken breast
½ sachet
Italian herbs
2 unit
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
2 tsp
water
Preheat the oven to 240°C/220°C fan-forced. Cut the potatoes (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
While the fries are baking, thinly slice the brown onion. Thinly slice the tomato into half-moons. Reserve a few cos lettuce leaves for the burger and shred the remaining (see ingredients list).
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Italian herbs (see ingredients list), a drizzle of olive oil and a pinch of salt and pepper. Add the chicken and toss to coat.
Wash out the frying pan and return to a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: If the pan is a little crowded, cook in batches for best results.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.
Build your burgers by spreading a layer of creamy pesto dressing over the base of each bun. Top with the chicken, caramelised onions, some tomato and cos lettuce. In a large bowl, serve the remaining tomato and cos lettuce with a drizzle of balsamic vinegar and olive oil. Season to taste. Serve the burger with the salad and fries.