Chicken, Plant-Based Burger & Spiced Potato Fries
with Parsley 'Mayo' & Caramelised Onion
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Parsley
1
Avocado
1 sachet
All-American Spice Blend
2 packet
Plant-Based Mayonnaise
1 packet
Dijon Mustard
330 g
Chicken Tenderloins
1
Brown Onion
1 packet
Mixed Salad Leaves
2
Plant-Based Burger Patty
(Contains: Gluten, Soy, Wheat; May be present: Gluten, Wheat.)
2
Potato
2
Bake-At-Home Continental Rolls
(Contains: Gluten, Soy, Wheat; May be present: Sesame, Eggs, Milk.)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays .
• Meanwhile, thinly slice brown onion. Slice avocado in half, scoop out flesh and thinly slice. Roughly chop parsley. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook plant-based burger patties until browned, 2-3 minutes each side (cook in batches if your pan is getting crowded). • While patties are cooking, halve place plant-based burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes. • Return the large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest.
TIP: For even browning, press down on each patty in the frying pan using a spatula. TIP: Chicken is cooked through when it is no longer pink inside.
• In a small bowl, combine Dijon mustard and half the plant-based mayonnaise. • In a second small bowl, combine parsley and remaining plant-based mayonnaise. • Spread a layer of parsley 'mayo' over bun bases. Top with a plant-based burger patty, chicken, some caramelised onion, tomato slices and mixed salad leaves. • Serve with potato fries and Dijon mayo. Enjoy!
