Cheesy Chicken Breast BBQ Burger
with Wedges and Tangy Iceberg Lettuce Salad
A customer favourite, this Cheesy Chicken Breast BBQ Burger is a tried-and-tested recipe that always wins with a crowd.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
½ unit(s)
Iceberg Lettuce
45 grams
Burger Sauce
(Contains Egg, Mustard)
32 grams
BBQ Sauce
Not included in your delivery
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Sandwich each chicken breast between two pieces of baking paper or cling film.
Pop onto a board, then give them a bash with the bottom of a saucepan until they're 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the wedges are halfway through cooking, heat a drizzle of oil in large frying pan on medium-high heat.
Once hot, lay in the chicken and season with salt and pepper. Turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, grate the Cheddar cheese. Halve the burger buns.
Trim the iceberg lettuce, separate the leaves, then tear into bite-sized pieces.
When the chicken is cooked, remove the pan from the heat. Carefully place the cheese on top and cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.
Meanwhile, transfer the buns to a medium baking tray and pop into the oven until warmed through, 2-3 mins.
In the meantime, in a medium bowl, add the burger sauce and iceberg lettuce. Toss together until well coated.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases and BBQ sauce over the lids.
Top the bases with the cheesy chicken burgers and some dressed lettuce, then sandwich shut with the bun lids.
Serve your burgers with the wedges and remaining dressed lettuce alongside.
Enjoy!
