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Sweet Chilli Chicken Burgers

Sweet Chilli Chicken Burgers

with Sweet Potato Fries & Green Salad

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As the sweet chilli sauce starts to caramelise on your chicken, you know there’s some magic at work. Full of fresh tomato, cucumber and lemon, there’s never a dull moment in this weeknight winner. What’s the best bit, you ask? We can’t decide!

Allergens:GlutenMilkSoyEgg

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 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

chicken breast

1 tub

sweet chilli sauce

5 unit

bake-at-home burger buns

(ContainsGluten, Milk, Soy, EggMay be present Sesame, Tree Nuts, Lupin)

1 unit

cucumber

1 unit

tomato

1 tub

dill & parsley mayonnaise

(ContainsEggMay be present Tree Nuts)

1 bag

mixed salad leaves

4 unit

sweet potato

1 unit

lime

Not included in your delivery

½ tsp

honey

olive oil

1 tsp

vinegar (balsamic or white wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3560 kJ
Fat28.2 g
of which saturates8.1 g
Carbohydrate90.2 g
of which sugars27.5 g
Dietary Fibre0 g
Protein52 g
Cholesterol0 mg
Sodium904 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Medium Bowl
Brush
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Spread the sweet potato over two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer and bake until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

2

While the sweet potato is baking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken, a good squeeze of lime juice and 1/2 the sweet chilli sauce. Season with a pinch of salt and pepper and toss to coat.

3

Chop the cucumber into 1cm chunks. Thinly slice 1/2 the tomato, and chop the remaining tomato. In a medium bowl, combine the vinegar, honey and 2 tsp olive oil. Set aside.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, brushing occasionally with the remaining sweet chilli sauce, until cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: The chicken is cooked through when it is no longer pink inside.

5

While the chicken is resting, place the bake-at-home burger buns directly onto the wire racks in the oven and bake until warmed through, 3 minutes. Add the cucumber, chopped tomato and 1/2 the mixed salad leaves to the medium bowl with the dressing. Toss to coat just before serving.

6

Slice the burger buns in half. Spread the base of the buns with the dill & parsley mayonnaise. Top with a handful of the remaining mixed salad leaves, the tomato slices and sweet chilli chicken. Serve the salad and sweet potato fries on the side.