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Mexican Crumbed Chicken Burger

Mexican Crumbed Chicken Burger

with Lemon Mayonnaise

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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.

Allergens:EggGlutenMilkSoy

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 bag

cos lettuce leaves

2 unit

tomato

1 tin

sweetcorn

2 sachet

Tex-Mex spice blend

(May be presentGluten)

2 packet

panko breadcrumbs

(ContainsGluten)

1 packet

chicken breast

1 packet

shredded Cheddar cheese

(ContainsMilk)

5 unit

bake-at-home burger buns

(ContainsEgg, Gluten, Milk, SoyMay be presentSesame, Tree Nuts, Lupin)

1 unit

lemon

1 tub

mayonnaise

(ContainsEgg)

Not included in your delivery

tbs

olive oil

½ tsp

salt

2 unit

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3710 kJ
Fat37.3 g
of which saturates11 g
Carbohydrate80 g
of which sugars11.4 g
Protein49.9 g
Sodium1690 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

Preheat the oven to 180°C/160°C fan-forced. Set aside some cos lettuce leaves for each burger, then shred the remaining cos. Thinly slice the tomato. Drain the sweetcorn.

2

Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing, until lightly charred, 5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Season with salt and pepper and transfer to a medium bowl.

3

In a shallow bowl, combine the Tex-Mex spice blend and the salt. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs and season generously with salt and pepper. Place the chicken breast 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. Set aside on a plate.

4

Return the frying pan to a medium-high heat. Add enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed chicken and cook until golden, 2-3 minutes each side. TIP: Add extra oil if needed to prevent sticking. Transfer to an oven tray lined with baking paper. Repeat with the remaining chicken. Sprinkle the chicken with shredded Cheddar cheese. Bake until the cheese melts and chicken is cooked through, 3-4 minutes.

5

Place the bake-at-home burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes. Add the shredded cos lettuce to the bowl with the corn kernels. Add a drizzle of olive oil, a generous squeeze of lemon juice and a pinch of salt and pepper. Toss to coat. In a small bowl, combine the mayonnaise with a generous squeeze of lemon juice.

6

Cut the burger buns in half. Spread the bases with the lemon mayo and top with the cheesy Mexican crumbed chicken, tomato slices and reserved cos lettuce leaves. TIP: Tear the cos lettuce leaves in half if needed. Add any leftover tomato to the salad (roughly chop if you like), then divide the burgers and salad between plates.