BBQ Chicken Burger with Irish Bacon
with aioli and spiced chips
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Milk
•Soya
•Wheat
•Cereals containing gluten
•Egg
•Mustard
•Nuts
•Sesame
•Lupin
•Mustard
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Brioche Buns
(Contains: Nuts, Sesame, Lupin, Mustard, May contain traces of allergens, Milk, Soya, Wheat, Cereals containing gluten, Egg)
320 grams
Irish Chicken Breast
50 grams
Grated Cheese
(Contains: Milk)
1 unit(s)
Tomato
2 sachet(s)
BBQ Sauce
1 unit(s)
Onion
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
BBQ Rub
600 grams
Potatoes
100 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4440 kJ
Energy (kcal)1061 kcal
Fat45.1 g
of which saturates14 g
Carbohydrate105.1 g
of which sugars16.9 g
Dietary Fiber8.8 g
Protein66.9 g
Salt4.3 g
Potassium1219.8 mg
Calcium31.3 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm thick chips (no need to peel).
- Pop the chips onto a lined baking tray.
- Drizzle with oil, season with BBQ rub, salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Thinly slice the tomato.
3
- Lay the chicken out on a board.
- Place your hand flat on top of the chicken breast and use a sharp knife to carefully slice through horizontally to make two thin steaks.
- Repeat with the other breast(s). IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Place a large pan over medium heat with a drizzle of oil.
- Once hot, lay the chicken into the pan and season with salt and pepper. Add the lardons also. IMPORTANT: Cook lardons thoroughly.
- Fry until browned and cooked through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, remove the pan from the heat and sprinkle over the cheese. Cover the pan with a lid and allow the cheese to melt, 1-2 mins.
TIP: Cook in batches if the pan is too crowded.
5
- Pop the buns into the oven to warm through, 2-3 mins.
6
- To assemble the burgers, spread a spoonful of aioli over the cut side of each bun.
- Top the base bun with the cheesy chicken steak, sliced tomato and onion.
- Drizzle over the BBQ sauce and close with the top bun.
- Serve with chips and any remaining aioli alongside.
