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California-Style Chicken Burgers
with Guacamole and Wedges
It’s no secret that we're obsessed with guacamole in the HelloFresh kitchen. It’s the perfect all-purpose creamy topping! We especially love it sandwiched in this fresh Cali-inspired chicken burger.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
460 g
Russet Potato
2 unit
Brioche Bun
(Contains Egg, Wheat)
3 tbsp
Guacamole
160 g
Tomato
28 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Garlic Puree
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 unit
Green Onion
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.63 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, cut tomatoes into 1/4-inch slices. Thinly slice green onions.Add mayo, half the green onions and half the garlic puree to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Add chicken, panko, remaining green onions, remaining garlic puree and 1/2 tsp salt (dbl for 4 ppl) to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side. **Transfer patties to a plate, then cover to keep warm.
Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up.Toast in the bottom of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on buns so they don't burn!)
Spread 1 tbsp garlic mayo on each top bun. Spread guacamole on bottom buns, then stack with spinach, patties and tomatoes. Close with top buns. Divide burgers and wedges between plates. Serve remaining garlic mayo alongside for dipping.
