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Mediterranean Chicken Burgers
with Yogurt Sauce
Wholesome and tender chicken patties are bursting with bold flavour! Roast potatoes in halves to save on prep time. Dip the golden-brown nuggets into the cooling yogurt sauce.
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
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk)
7 g
Yellow Potato
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
45 mL
Yogurt Sauce
(Contains Milk)
1 unit(s)
Tomato
28 g
Spring Mix
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
4 tbsp
Roasted Pepper Pesto
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Halve potatoes lengthwise.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange cut-side down.Roast in the bottom of the oven until tender, 20-22 min.
Meanwhile, add chicken, breadcrumbs and Mediterranean Spice Blend to a medium bowl. Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)
Heat a large non-stick pan over medium heat.When hot, add 1 tbsp (2 tbsp) oil, then patties. Pan-fry until patties are cooked through, 5-6 min per side.**
Meanwhile, halve buns.Arrange directly on the top rack of the oven, cut-side up.Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Meanwhile, cut tomato into 1/4-inch rounds. Season with salt and pepper.
Spread roasted pepper pesto on top and bottom buns. Stack bottom buns with tomatoes, patties and spring mix. Close with top buns. Divide burgers and potatoes between plates. Serve yogurt sauce alongside for dipping.
