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Mexican Crumbed Chicken Burger

Mexican Crumbed Chicken Burger

with Lime Mayo

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You've been dreaming of a Mexican-flavoured crumbed chicken burger? Well how about that – so have we! And we promise you, it tastes even better in real life than we had imagined.

Tags:Kid Friendly
Allergens:EggGlutenMilkSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

tomato

1 cob

corn

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

chicken breast

½ packet

shredded Cheddar cheese

(ContainsMilk)

½

lime

2

bake-at-home burger buns

(ContainsEgg, Gluten, Milk, SoyMay be present Sesame, Tree Nuts, Lupin)

1 packet

mayonnaise

(ContainsEgg)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

½ tsp

salt

1

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3485 kJ
Fat34.7 g
of which saturates10.6 g
Carbohydrate70.3 g
of which sugars10.2 g
Dietary Fibre0 g
Protein52.9 g
Cholesterol0 mg
Sodium1646 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the tomato. Cut the corn cob in half (or quarters if you prefer).

2

In a shallow bowl, combine the Tex-Mex spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and season generously with salt and pepper. Place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick, then slice each chicken breast in half. Dip the chicken into the Mexican spice, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.

3

Heat a large frying pan to a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, in batches, until golden, 2-3 minutes each side. Transfer to an oven tray lined with baking paper. Sprinkle the shredded Cheddar cheese (see ingredients) over the chicken. Bake until the cheese has melted and the chicken is cooked through, 3-4 minutes.

TIP: Add extra oil if needed to stop the chicken sticking to the pan.

4

Return the frying pan to a medium-high heat. Cook the corn, turning occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper.

5

Place the bake-at-home burger buns on a plate and microwave for 1 minute. Halve the buns and toast in the frying pan over a medium-high heat until golden, 3-4 minutes. In a small bowl, combine the mayonnaise with a generous squeeze of lime juice.

TIP: If you don't have a microwave, you can bake the buns straight on the wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.

6

Cut the burger buns in half. Spread the bases with the lime mayo and top with the Mexican crumbed chicken, tomato slices and mixed salad leaves. Serve with the charred corn.