Cheesy Christmas Chicken and Bacon Burger
with Fig Jam, Handcut Chips and Glazed Pecan Sprouts
Serve up a festive feast this winter! Inspired by some of the world's most popular street food, this tasty Cheesy Christmas Chicken and Bacon Burger is perfect for a casual sharing-style dinner.
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)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Dried Rosemary
200 grams
Brussels Sprouts
1 unit(s)
Echalion Shallot
60 grams
Mature Cheddar Cheese
(Contains Milk)
4 rasher(s)
British Streaky Bacon
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
25 grams
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
40 grams
Fig Jam
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them 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, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the chicken breasts to a large bowl with the dried rosemary, half the garlic and a drizzle of oil. Season with salt and pepper, then mix together. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Trim the Brussels sprouts and quarter through the root. Halve, peel and thinly slice the shallot.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Meanwhile, grate the cheese.
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, put the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side, then transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When the chicken has 3 mins left, sprinkle with the cheese and return to the oven for the remaining time until melted.
Pop the (now empty) pan back on medium heat and add in the sprouts, shallot and remaining garlic. Season with salt and pepper, then stir-fry until starting to brown, 3-4 mins.
Stir in the balsamic vinegar until the vinegar has evaporated and the sprouts are glazed, 30 secs.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.
Once cooked, remove from the heat and stir through the pecans.
When the chips have a few mins left, halve the burger buns and pop them into the oven the warm through, 2-3 mins.
Pop the buns on your plates, then spread the mayo (see pantry for amount) on the bases and the fig jam on the lids. Fill each bun with the cheesy chicken and bacon, then sandwich shut.
Serve your burgers with the chips and glazed pecan sprouts alongside.
Enjoy!
