Teriyaki Glazed Chicken Burger with Irish Bacon
with sesame wedges and pickled cucumberCalories
:
1010 kcalProtein
:
63.8g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Optional Spice
Allergens:
- Sesame
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
10 grams
Sesame Seeds
(Contains: Sesame)
320 grams
Irish Chicken Breast
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
600 grams
Potatoes
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
½ unit(s)
Lime
1 sachet(s)
Teriyaki Sauce
(Contains: Soya May be present: Soya)
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Cucumber
1 unit(s)
Carrot
130 grams
Irish Bacon
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4226 kJ
Energy (kcal)1010 kcal
Fat37.5 g
of which saturates10.6 g
Carbohydrate113.3 g
of which sugars24.9 g
Dietary Fiber11.7 g
Protein63.8 g
Salt6.1 g
Potassium1225.7 mg
Calcium27.8 mg
Iron0.8 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
•Zester
•Baking Sheet with Baking Paper
•Peeler
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wedges (no need to peel).
- Pop the wedges onto a large (lined) baking tray.
- Toss with sesame seeds, salt, pepper and a drizzle of oil. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.
- Add the bacon to the tray for the final 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
TIP: Use two baking trays if necessary.
2
- Meanwhile, trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.
- Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
- Zest and juice half the lime (use all for 4P and 6P).
- Pop the lime juice into a large bowl and add the cucumber and carrot ribbons to the bowl. Season with salt and pepper, mix together, then set aside.
3
- Lay the chicken out on a board.
- Place your hand flat on top of the chicken breast. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Slice through horizontally to make two thin steaks.
- Repeat with the other breast(s).
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
4
- Place a pan over medium-high heat with a drizzle of oil.
- Add the chicken steaks and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, reduce the heat to low and add lime zest, teriyaki sauce and chilli flakes (use less if you don't like spice), stirring to combine. Add a splash of water if needed.
- Remove from the heat and turn the chicken to coat evenly in the sauce.
5
- When the wedges are almost done, separate the buns.
- Pop into the oven to warm through, 2-3 mins.
TIP: Keep an eye on them so they don't burn!
6
- When everything is ready, spread a little of the mayo over each bun base.
- Divide the cucumber and carrot ribbons between buns.
- Top with the teriyaki chicken steaks and sandwich closed with the bun lids.
- Serve your teriyaki burgers with the sesame potato wedges alongside.
