Cheesy Chicken Burger with Herby Potatoes
with tomato relish
This chicken burger features a moreish Ballymaloe drizzle, scallion mayo and perhaps best of all, a golden chicken breast sandwiched between cheesy brioche buns. As if that's not enough, herby baby potatoes are the perfect thing to round out the dish.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Egg
•Soya
•Wheat
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Baby Potatoes
320 grams
Irish Chicken Breast
2 unit(s)
Brioche Buns
1 sachet(s)
Dried Oregano
50 grams
Grated Cheese
1 pot(s)
Ballymaloe Tomato Relish
1 sachet(s)
Central American Style Spice Mix
Aioli
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3153 kJ
Energy (kcal)754 kcal
Fat23.9 g
of which saturates7.8 g
Carbohydrate87.5 g
of which sugars15.8 g
Dietary Fiber0.7 g
Protein56.3 g
Salt3.3 g
Potassium114.3 mg
Calcium6.9 mg
Iron0.3 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
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Halve the potatoes widthways (quarter larger potatoes).
- When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Mix in a knob of butter and the oregano. Season to taste with salt and pepper. Set aside and cover to keep warm.
2
- Meanwhile, place your hand flat on top of the chicken breast.
- Slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Repeat with the other breast(s).
- Season with Central American spice, salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken.
- Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Cook in batches if your pan is getting crowded.
4
- Meanwhile, trim and thinly slice the scallion.
- Thinly slice the tomato.
- In a small bowl, mix together the mayo and scallion. Season to taste with salt and pepper.
5
- When everything is almost ready, scatter the cheese over the cut side of the bun bases.
- Pop the buns into the oven.
- Cook until the cheese has started to melt, 2-3 mins.
6
- Spread the mayo over the cut side of the bun lids.
- Top the bun bases with slices of tomato and pan-fried chicken.
- Spoon over the Ballymaloe relish then sandwich closed with the bun lid.
- Serve the herby baby potatoes alongside.
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