Cheesy Grilled Chicken and Bacon Burgers
with Golden Wedges and BBQ-Ranch Sauce
Not a smash burger, but just as smashable! Kicked up with smoky bacon and sweet grilled onions, it's delectable down to the last bite.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 unit(s)
Russet Potato
1 unit(s)
Tomato
7 g
Chives
1 unit(s)
Red Onion
2 unit(s)
Garlic, cloves
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
1 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges. Add potatoes, half the Zesty Garlic Blend and 1 tbsp oil to an unlined 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, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Roast bacon in the bottom of the oven until crispy and cooked through, 8-12 min.**
- Using tongs, transfer bacon to a paper towel-lined plate.
- Thinly slice tomatoes.
- Peel, then cut onions into 1/2-inch-thick rounds. Drizzle with 1/2 tsp (1 tsp) oil, then season with salt and pepper. (TIP: For easy grilling, keep the rounds intact as much as possible.)
- Finely chop chives.
- Peel, then mince or grate garlic.
- Add mayo, sour cream, garlic and half the chives, to a small bowl. Season with salt and pepper. Stir to mix. This is your ranch sauce.
- Pat chicken dry with paper towels.
- On a clean cutting board, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Season both sides with remaining Zesty Garlic Blend and salt and pepper.
- Drizzle 1 tsp oil over each breast, then flip to coat.
- Add chicken to the grill, cut-side down.
- Add onions to other side of grill. Close lid and grill until both chicken and onions are lightly charred on one side, 4-5 min.
- Flip onions and chicken. Carefully sprinkle cheese over chicken. Close lid and cook until onions are tender, cheese is melted and chicken is cooked through, 4-5 min.
- When chicken and onions are almost done, add buns to other side of the grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn.)
- Spread half the BBQ sauce over bottom buns.
- Spread some of the ranch sauce over top buns.
- Stack bottom buns with chicken, onions, bacon, tomato and top buns.
- Divide burgers and wedges between plates.
- Sprinkle remaining chives over wedges.
- Combine remaining BBQ sauce with remaining ranch sauce. Serve alongside for dipping.