Pesto Chicken Burger and Bacon Potatoes
with balsamic salad
This Italian-inspired burger features a delicious pesto mayo, tangy balsamic salad, and, perhaps best of all, golden crumbed chicken breast sandwiched between two beautiful brioche buns. As if that's not enough, smashed cheesy bacon baby potatoes round out the dish.
The quantities provided above are averages only.
Ingredients
500 grams
Baby Potatoes
30 grams
Green Pesto
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 unit(s)
Scallion
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
100 grams
Irish Bacon Lardons
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
120 grams
Salad Leaves
Not included in your delivery
1 unit(s)
Egg
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan/gas mark 9.
- Halve any larger potatoes.
- On a lined baking tray, toss the potatoes with salt, pepper and a drizzle of oil. Roast on the top shelf of the oven, 15-20 mins.
- After 20 mins, remove from the oven. Lightly crush each potato with the bottom of a pan.
- Drizzle with oil. Sprinkle with cheese and bacon. IMPORTANT: Wash hands and equipment after handling raw meat. Roast until golden, 10-15 mins.
- Meanwhile, in a small bowl, mix together the pesto and mayo.
- In a large bowl, make your dressing by mixing together the balsamic glaze, 1 tbsp of oil (double for 4p), salt and pepper.
- Trim the salad leaves, halve lengthways and thinly slice widthways.
- Trim and thinly slice the scallion.
- Just before serving, toss the salad leaves through the balsamic dressing.
- Lay the chicken out on a board.
- Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Repeat with the other breast(s).
- Season with salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Beat one egg (double for 4p) in a medium bowl.
- Add the breadcrumbs to a separate bowl. Season with salt and pepper.
- Dip the chicken first into the egg and then the breadcrumbs, ensuring it's completely coated.
- Shake off any excess breadcrumbs and transfer to a clean plate.
- Place a large pan over high heat with just enough oil to cover the bottom.
- Once hot, lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins.
- Turn every 2-3 mins, adjusting the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Meanwhile, pop the buns into the oven to warm through, 1-2 mins.
TIP: Cook in batches if the pan is too crowded.
- When everything's ready, spread the pesto mayo over the cut side of the bun lids.
- Top the bun bases with a handful of balsamic salad.
- Load on the crumbed chicken, then sandwich shut with the bun lids.
- Serve the remaining salad and cheesy bacon smashed potatoes alongside.
- Sprinkle sliced scallion over the potatoes to finish.
