Teriyaki Glazed Double Chicken Burger
with sesame wedges and pickled cucumber- Sesame
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
- Soya
There are many Asian-inspired elements to this Teriyaki chicken dish. The pickled cucumber ribbons, sesame-coated wedges and umami flavour all work together to create a unique eating experience that elevates this beyond your average burger.
Ingredients
10 grams
Sesame Seeds
(Contains: Sesame)
640 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
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
- 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.
TIP: Use two baking trays if necessary.
- 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.
- 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!
- 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.
- 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!
- 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.
