Ultimate Chicken Burgers
with Sweet Potato Fries and Cucumber Salad
A true southern treat tops this ultimate chicken burger... pimento cheese! Roasted red peppers, mayo, and cream cheese combine for an ooey-gooey topping! Grab some napkins and get ready to dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
100 g
Bacon Strips
2 unit
Brioche Bun
(Contains Gluten, Egg, Milk)
¼ cup
Smoked Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Cream Cheese
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
170 mL
Roasted Peppers
340 g
Sweet Potato, wedges
(Contains Sulphites)
56 g
Spring Mix
66 g
Mini Cucumber
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Bake in middle of oven, stirring halfway through cooking, until golden-brown, 22-24 min.
Cut bacon strips in half, crosswise. On another parchment-lined baking sheet, arrange bacon strips in a single layer. Roast bacon, in top of oven, until crispy and cooked through, 12-14 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside.
While bacon bakes, drain the liquid from the peppers. Pat peppers dry with paper towels, then finely chop. Thinly slice the cucumber. Whisk together 1 tbsp oil and 1/4 tsp sugar (dbl all for 4ppl) in a large bowl. Add the cucumber and half the peppers. Toss to combine. Set aside. Combine the mayo, cheddar cheese, remaining peppers and cream cheese in a small bowl. Set aside.
Pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1-inch intact on the other end. Open up chicken like a book. Season all over with salt and pepper. Set aside.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then chicken. Cook, until golden-brown and cooked through, 5-7 min per side.***
Once the bacon is cooked, split buns in half. Toast buns, directly on the top rack of oven, until golden-brown, 2-3 min. Add the spring mix to the large bowl with the cucumbers. Season with salt and pepper. Toss to combine. Spread pimento cheese onto toasted bun halves. Top bottom buns with chicken and bacon. Finish with top buns. Divide burgers between plates. Serve with sweet potato wedges and side salad.
