Cheesy Chicken Burger with Herby Potatoes
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Cheesy Chicken Burger with Herby Potatoes

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
Discovery
Allergens:
Egg
Mustard
Milk
Soya
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

500 grams

Baby Potatoes

2 sachet(s)

Mayo

(Contains Egg, Mustard)

320 grams

Chicken Breast

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)

1 unit(s)

Tomato

1 unit(s)

Scallion

1 sachet(s)

Dried Oregano

50 grams

Grated Cheese

(Contains Milk)

1 pot(s)

Ballymaloe Tomato Relish

(Contains Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)3230 kJ
Energy (kcal)772 kcal
Fat25.6 g
of which saturates8.7 g
Carbohydrate86.5 g
of which sugars15.8 g
Dietary Fiber0.3 g
Protein53.1 g
Cholesterol0 mg
Salt1.69 g
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

Instructions

Cook the Potatoes
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.
Prep the Chicken
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).

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry the Chicken
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the chicken and season with salt and pepper
  • 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.

Make the Mayo
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.
Warm the Buns
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.
Assemble and Serve
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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