Pulled Chicken Burger
with cheesy chips and salad
Cheesy chips, chipotle pulled chicken and rich brioche buns—this is an indulgent meal with many appealing elements to choose from. The crunchy salad tomato slices add a pleasing touch of freshness to an already abundant recipe.
Tags:
Spicy
Allergens:
Sulphites
•Egg
•Mustard
•Milk
•Soya
•Wheat
The quantities provided above are averages only.
Total40 minutes
Cooking Time45 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
120 grams
Salad Leaves
1 unit(s)
Tomato
320 grams
Irish Chicken Breast
50 grams
Grated Cheese
(Contains: Milk)
1 sachet(s)
Chipotle Paste
2 sachet(s)
BBQ Sauce
2 unit(s)
Brioche Buns
(Contains: Milk, Egg, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Crispy Onions
(Contains: Wheat)
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
1 tsp
Sugar
Nutrition Values
Energy (kJ)4109 kJ
Energy (kcal)982 kcal
Fat41.1 g
of which saturates11.5 g
Carbohydrate103.3 g
of which sugars19.2 g
Dietary Fiber1.5 g
Protein58.4 g
Cholesterol0 mg
Salt3.91 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
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season with half the Cajun spice, 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.
2
- Trim the baby gem. Reserve a leaf for each burger. Quarter the remainder lengthways and separate the leaves.
- Thinly slice the tomato.
- In a bowl, mix the BBQ sauce, chipotle paste and remaining Cajun spice.
3
- Place the chicken in an oven dish, drizzle with oil and season with remaining salt and pepper.
- Rub each chicken breast with BBQ chipotle glaze.
- Roast in the oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and packaging. 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 used to keep it fresh.
4
- Once the chips are cooked, carefully push them towards the centre of the baking tray.
- Top with cheese then return to the oven until the cheese has melted, 6-8 mins.
- Meanwhile, using two forks, shred the chicken as finely as you can.
- Mix the shredded chicken with three-quarters of the aioli and 1 tsp sugar (per 2P).
- Mix to coat well and season to taste with salt and pepper.
5
- Meanwhile, pop the buns into the oven to warm through, 2-3 mins.
- Just before serving, toss the chopped salad leaves through the honey mustard dressing.
6
- To assemble the burgers, spread a spoonful of the remaining aioli over each base bun.
- Top with reserved salad leaves, chipotle pulled chicken, half the crispy onions and sliced tomato.
- Sandwich closed with the top bun.
- Divide the salad between plates and top with remaining crispy onions. Serve the cheesy chips alongside.
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