Honey Mustard Double Chicken Burger
with crispy chips
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
640 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Onion
½ sachet(s)
Mustard
(Contains: Mustard)
2 sachet(s)
Honey
2 unit(s)
Brioche Buns
(Contains: Cereals containing gluten, Wheat, Milk, Soya, Egg May be present: Nuts, Sesame, Lupin, Mustard)
2 sachet(s)
Mayo
(Contains: Mustard, Egg)
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Tomato
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
- 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 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 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 honey, mayo and half a mustard sachet (per 2P) 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 (per 2P) 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.
