Sticky Chicken Burger

Name: Sticky Chicken Burger with Jalapeños, Slaw & Spiced Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet All-American Spice Blend; 2 Bake-At-Home Continental Rolls; 1 packet Onion Chutney; 330 g Chicken Breast; 1 packet Plant-Based Smokey Aioli; 2 Potato; 1 packet Slaw Mix; 1 Spring Onion; 1 packet Pickled Jalapeños; 1 Sliced Beetroot; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Jalapeños, Slaw & Spiced Potato Wedges

Recipe Development TeamUpdated on April 14, 2026

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Calories

783 kcal

Protein

50.2g protein

Preparation Time

35 minutes

Difficulty

Easy

High Protein

Allergens:

Wheat
Gluten
Soy
Sesame
Eggs
Milk
May contain traces of allergens

In this American-style burger, the chicken patties mingle in the pan with a game-changing ingredient: caramelised onion chutney! With the perfect ratio of sweet and savoury flavours, all that is left is to serve these burgers with baked wedges and you have a dish which believe it or not, is 100% plant-based!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

All-American Spice Blend

Bake-At-Home Continental Rolls

(Contains: Wheat, Gluten, Soy; May be present: Sesame, Eggs, Milk.)

1 packet

Onion Chutney

330 g

Chicken Breast

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

Potato

1 packet

Slaw Mix

Spring Onion

1 packet

Pickled Jalapeños

Sliced Beetroot

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3280 kJ

Calories783 kcal

Fat25.8 g

of which saturates3.6 g

Carbohydrate83.7 g

of which sugars12.5 g

Dietary Fibre9.7 g

Protein50.2 g

Sodium1590 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Cut potato into wedges. • Set your air fryer to 200°C. Place wedges into the air fryer basket. Drizzle with olive oil, sprinkle with all-American spice blend, season with salt and toss to coat. Cook for 15 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with all-American spice blend, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• In a large bowl,thinly slice spring onion. Combine a dollop of plant-based smokey aioli, a drizzle of olive oil and the white wine vinegar. Add slaw mix and spring onion, season with salt and pepper and toss to combine. • Thinly slice tomato.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until browned and cooked through (when no longer pink inside), 3-6 minutes each side. • In the last 30 seconds, add onion chutney, turning chicken steaks to coat. • Once fries are done, halve continental rolls then place in air fryer basket and cook until heated through, 2-3 minutes. TIP: No air fryer? Halve continental rolls and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Spread continental rolls with remaining plant-based smokey aioli. • Top with chicken, tomato slices, slaw and pickled jalapeños. Spoon over any remaining glaze from the pan. • Serve with spiced potato wedges and any remaining slaw. Enjoy!