Chicken and Truffle Burger
with cheesy fries and tomato side salad
The crispy chicken burger in this recipe is smothered in lashings of rich and creamy truffle sauce. Chunky cheesy chips and light refreshing side salad round out a satisfying meal.
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
600 grams
Potatoes
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
110 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
2 unit(s)
Tomato
1 pack(s)
Truffle Oil
40 grams
Salad Leaves
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
½ sachet(s)
Italian Herbs
1 sachet(s)
Honey Mustard Dressing
(Contains Mustard)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- Pop onto a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, cook on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
- Once cooked, toss together with the cheese.
TIP: Use two baking trays if necessary.
- Place a hand on the chicken. Slice horizontally to make two thin steaks. Season with salt and pepper.
- Beat one egg (per 2P) in a bowl.
- Season the breadcrumbs with salt, pepper and half a sachet of Italian herbs (per 2P) in another bowl.
- Dip chicken in egg then in breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.
- Place a pan over high heat with just enough oil to coat the bottom.
- Once hot, lay the crumbed chicken into the pan.
- Reduce the heat to medium-high.
- Fry until golden brown and cooked through, 8-10 mins. Turn every 2-3 mins, adjusting heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
TIP: Cook in batches if necessary.
- Return the empty pan to high heat, adding the creme fraiche and stock.
- Cook until thickened, stirring occasionally, 2-3 mins.
- Remove from the heat and stir through the truffle oil.
- Season to taste with salt and pepper.
- Cover to keep warm.
TIP: Loosen with a splash of water if the sauce becomes too thick.
- Chop the tomatoes into 2cm chunks.
- Add the tomato to a bowl along with the salad leaves.
- Just before serving, toss through the honey mustard dressing.
- Pop the buns into the oven to warm through, 2-3 mins.
TIP: Keep an eye on them so they don't burn!
- To assemble the burgers, top each base bun with crispy chicken and a spoonful of truffle sauce.
- Close with the top bun.
- Serve the cheesy chips and salad alongside.
