Honey Mustard Chicken Burger
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

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.

Tags:
Egg(s) not included
Family Friendly
Allergens:
Wheat
Mustard
Milk
Egg
Soya
Sulphites
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

320 grams

Chicken Breast

1 pack(s)

Breadcrumbs

(Contains Wheat)

2 unit(s)

Onion

1 sachet(s)

Mustard

(Contains Mustard)

2 sachet(s)

Honey

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present 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

sideBannerName

Nutrition Values

Energy (kJ)3627 kJ
Energy (kcal)867 kcal
Fat17.9 g
of which saturates3.3 g
Carbohydrate120.2 g
of which sugars20.5 g
Dietary Fiber0.2 g
Protein50.5 g
Cholesterol0 mg
Salt1.67 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

Baking Sheet with Baking Paper

Instructions

Make the Chips
1
  • 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.

Caramelise the Onion
2
  • 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 mustard in a bowl.

TIP: If your honey has hardened, pop the sachet into a bowl for 1 min.

Crumb the Chicken
3
  • 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.

Fry the Chicken
4
  • 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.

Warm the Buns
5
  • Pop the buns onto a baking tray.
  • Warm in the oven, 2-3 mins.
6
  • 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. 
Meal right image

Explore Similar Recipes

Meal left image