Teriyaki Glazed Chicken Burger
with sesame wedges and zesty carrot
There are many Asian-inspired elements to this Teriyaki chicken dish. The zesty carrot ribbons, sesame-coated wedges and umami flavour all work together to create a unique eating experience that elevates this beyond your average burger.
Ingredients
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
320 grams
Irish Chicken Breast
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
3 unit(s)
Potatoes
2 sachet(s)
Mayo
(Contains Egg, Mustard)
½ unit(s)
Lime
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
1 sachet(s)
Dried Chilli Flakes
½ unit(s)
Carrot
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Utensils
Instructions
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wedges (no need to peel).
- Pop the wedges onto a large (lined) baking tray.
- Drizzle with oil, sprinkle with sesame seeds and season with salt and pepper. Toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, trim and peel half the carrot (double for 4p).
- Run the peeler down the length of the carrot to create long ribbons, stopping at the core.
- Zest and juice half the lime (double for 4p).
- Pop the lime juice into a large bowl and mix with three-quarters of the mayo.
- Add the carrot ribbons to the bowl. Season with salt and pepper, mix together, then set aside.
- Lay the chicken out on a board.
- Place your hand flat on top of the chicken breast. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Slice through horizontally to make two thin steaks.
- Repeat with the other breast(s)
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still taste delicious once cooked!
- Place a pan over medium-high heat with a drizzle of oil.
- Add the chicken steaks and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, reduce the heat to low and add the lime zest, teriyaki sauce and chilli flakes (use less if you don't like spice) to the pan, stirring to combine.
- Remove from the heat and turn the chicken in the sauce to evenly coat.
- When the wedges are almost done, separate the burger buns.
- Pop into the oven to warm through, 2-3 mins.
TIP: Keep an eye on them so they don't burn!
- When everything is ready, spread a little of the remaining mayo over each bun base.
- Divide the carrot ribbons between buns.
- Top with the teriyaki chicken steaks and close with the bun lids.
- Serve your teriyaki burgers with the sesame potato wedges alongside.
