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Portuguese-Style Chicken Burger

Portuguese-Style Chicken Burger

with Chips & Caramelised Onion

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These burgers are jam-packed with delicious flavours, from the juicy Portuguese-style chicken to the creamy mayo and sweet caramelised onion. You'll never settle for a takeaway burger again!

Unfortunately, this week's potato and lime were in short supply. Some customers will receive sweet potato and lemon instead of potato and lime. Don't worry, the recipe will be just as delicious!

Allergens:MilkGlutenSoyEgg

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potatoes

1

brown onion

1

tomato

1 clove

garlic

1 sachet

smoked paprika

½

lime

1 pinch

chilli flakes

1 packet

chicken breast

1 packet

shredded Cheddar cheese

(ContainsMilk)

2

bake-at-home burger buns

(ContainsMilk, Gluten, Soy, EggMay be present Sesame, Tree Nuts, Lupin)

1 packet

mayonnaise

(ContainsEgg)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1

balsamic vinegar

2 tsp

water

2 tsp

brown sugar (for the onion)

¼ tsp

salt

1 tsp

brown sugar (for the chicken)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3923 kJ
Fat40.1 g
of which saturates13 g
Carbohydrate82.2 g
of which sugars28.1 g
Dietary Fibre0 g
Protein52.7 g
Cholesterol0 mg
Sodium1161 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 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

TIP: Cut the sweet potato to size so it cooks in time.

2

While the chips are baking, thinly slice the brown onion. Thinly slice the tomato. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar (for the onion) and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

3

While the onions caramelise, finely chop the garlic. Slice the lime (see ingredients) into wedges. In a medium bowl, combine the salt, garlic, smoked paprika, brown sugar (for the chicken), a squeeze of lime juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the marinade and toss to coat. Set aside.

4

Wipe out the frying pan then return to a medium heat with a drizzle of olive oil. When the oil is hot, cook the chicken until lightly browned and cooked through, 2-4 minutes each side (depending on thickness). Sprinkle over the shredded Cheddar cheese and cover with a lid or foil. Cook until the cheese has melted, 2-3 minutes. Remove the pan from the heat.

TIP: The sugar in the marinade may darken slightly in the pan. This makes the chicken even more delicious! TIP: The chicken is cooked through when it is no longer pink inside.

5

Place the bake-at-home burger buns on a wire rack in the oven for 3 minutes, or until heated through.

6

Spread the burger buns with the mayonnaise and top with the Portuguese chicken, caramelised onion, mixed salad leaves and tomato. Serve with the chips on the side.