Cajun Turkey with Caramelised Onion
with tomato relish and roasted potatoes
It's safe to say this burger is bursting with flavour! Butterflied chicken breasts are coated in Cajun spices and sandwiched between rich brioche buns along with creamy mayo and beautiful Ballymaloe relish for a midweek treat that's hard to beat.
The quantities provided above are averages only.
Ingredients
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 unit(s)
Onion
1 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
50 grams
Grated Cheese
(Contains Milk)
1 pot(s)
Ballymaloe Tomato Relish
(Contains Mustard)
1 unit(s)
Irish Turkey Breast
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper.
Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Meanwhile, halve, peel and thinly slice the onion.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry until soft and sweet, stirring occasionally, 5-7 mins.
- Add the balsamic vinegar and a pinch of sugar and cook until the vinegar has evaporated, 1-2 mins.
- Once caramelised, transfer from the pan and cover to keep warm.
- Carefully coat the turkey with the Cajun spice, salt, pepper and a drizzle of oil.
- Lay the turkey on a lined baking tray.
- Bake in the middle of the oven until golden and cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. The turkey is cooked when no longer pink in the middle.
- When the turkey has 5 mins left to cook, sprinkle over the cheese and return to the oven to gratinate.
- Pop the buns into the oven to warm, 2-3 mins.
- Spread some mayo and Ballymaloe relish over the cut side of each bun.
- Top the base bun with caramelised onions and cheesy Cajun turkey then sandwich closed with the top bun.
- Divide burgers and roasted potatoes between plates.
- Use any remaining mayo for dipping.
