Honey Mustard Chicken Burger
with crispy potatoes
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. Succulent chicken and crispy potatoes are another perfect pairing in this delicious dish.
Tags:
Family Friendly
Allergens:
Mustard
•Egg
•Sulphites
•Milk
•Soya
•Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 unit(s)
Onion
½ sachet(s)
Mustard
(Contains: Mustard)
2 sachet(s)
Honey
2 sachet(s)
Mayo
(Contains: Mustard, Egg)
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Tomato
2 unit(s)
Brioche Buns
(Contains: Egg, Milk, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2903 kJ
Energy (kcal)694 kcal
Fat15.8 g
of which saturates2.6 g
Carbohydrate92 g
of which sugars18 g
Dietary Fiber0.5 g
Protein50 g
Salt2.5 g
Potassium94.8 mg
Calcium4 mg
Iron0.1 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
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces.
- Pop them onto a lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Thinly slice the tomato. 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. 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 honey, mayo and half a mustard sachet (per 2P) in a bowl.
TIP: If honey has hardened, pop the sachet into a bowl for 1 min.
3
- Place a hand on top of the chicken. Slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper.
TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
4
- 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 (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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 chicken.
- Drizzle over the honey mustard mayo.
- Sandwich closed with the bun lid.
- Serve the potatoes alongside.
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