Honey Mustard Chicken Burger
with crispy chips
This is a simple recipe made up of classic elements that go together oh so well. The winning combination of sweet and savoury can be seen in both the caramelised onion and the honey mustard mayo. Crispy chicken and crunchy chips are another perfect pairing in this delicious dish.
Ingredients
600 grams
Potatoes
320 grams
Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 unit(s)
Onion
½ sachet(s)
Mustard
(Contains Mustard)
2 sachet(s)
Honey
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 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Tomato
Not included in your delivery
unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Instructions
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Thinly slice the tomatoes. Halve, peel and thinly slice the onion.
- Place a large 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, 8-10 mins.
- Add the balsamic vinegar and a pinch of sugar. Cook until evaporated, 1-2 mins.
- Mix the honey, mayo and half the mustard (double for 4p) in a bowl.
TIP: If your honey has hardened, pop the sachet into a bowl for 1 min.
- Place a hand on top of the chicken. Slice horizontally to make two thin steaks. Season with salt and pepper.
- Beat one egg (double for 4p) in a bowl.
- In another bowl, season the breadcrumbs with salt and pepper.
- Dip the chicken into the egg and then the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Place a large pan over high heat with enough oil to cover the base.
- Once hot, carefully lay the chicken into the pan.
- Reduce the heat to medium-high.
- Fry the chicken until golden brown and cooked through, 8-10 mins.
- Turn every 2-3 mins, adjusting the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Cook in batches if your pan is too crowded.
- Pop the buns onto a baking tray.
- Warm in the oven, 2-3 mins.
- Add some caramelised onion to each bun base.
- Top with sliced tomato, then the crumbed chicken.
- Drizzle over the honey mustard mayo. sandwich closed with the bun lid.
- Serve the chips alongside.
