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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.
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
Instructions
- 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.