Swicy Mango Chutney & Sambal Chicken Burger
with Pickled Cucumber & Fries
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
Sweet, spiced and seriously satisfying — this chicken burger is anything but ordinary. A golden, fragrant chicken patty gets crowned with sticky mango chutney that brings just the right amount of sweetness, while tangy pickled cucumber cuts right through for the perfect balance. Tuck it all into a soft bun and serve alongside a heap of golden fries. One bite and you'll wonder how you ever settled for a plain burger.
Ingredients
2
Potato
1
Cucumber
1
Mango Chutney
(May be present: Milk)
1
Hot Sauce
330 g
Chicken Breast
1 sachet
mild sambal seasoning
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (rice wine or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the fries are baking, using a vegetable peeler, peel cucumber into ribbons.
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough water to just cover cucumber.
Set aside.
• SPICY! Use less hot sauce if you're sensitive to heat! In a small bowl, combine
mango chutney and hot sauce.
• Place your hand flat on top of each chicken breast and slice through horizontally
to make two thin steaks.
• In a second medium bowl, combine chicken, mild sambal seasoning and a
drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in
batches if your pan is getting crowded).
• Remove from heat, then add mango chutney mixture, turning chicken to coat.
TIP: The chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, halve bake-at-home burger buns and bake directly
on a wire oven rack until heated through, 2-3 minutes.
• Drain pickled cucumber.
• Spread bun bases with some garlic aioli, then top with swicy mango chutney and
sambal chicken, pickled cucumber and mixed salad leaves.
• Serve with fries. Enjoy!
