Classic Chicken and Bacon Burger
with Onion Marmalade, Wedges and Salad
A customer favourite, this Classic Chicken and Bacon Burger is a tried-and-tested recipe that always wins with a crowd.
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
1 unit(s)
Medium Tomato
12 grams
Red Wine Vinegar
(Contains Sulphites)
4 rasher(s)
British Streaky Bacon
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
40 grams
Onion Marmalade
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
3 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 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, 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 it a bash with the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once the oil is hot, lay in the chicken, 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.
While the chicken cooks, cut the tomato into 2cm chunks.
In a large bowl, combine the sugar, olive oil for the dressing (see pantry for both amounts) and red wine vinegar. Season with salt, pepper and mix well.
Add the tomatoes to the dressing and toss to coat. Set aside.
Once cooked, transfer the chicken to a board, cover with foil and leave to rest while you cook the bacon.
Pop your pan back on medium heat (no need to clean). Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side.
Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
While the bacon cooks, halve the burger buns. Pop them onto a baking tray and into oven to warm through, 2-3 mins.
When everything's ready, add the baby leaves to
the tomatoes and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.
Spread the onion marmalade over the bun bases and the mayo on the lids (see pantry for amount). Top the bases with the chicken and crispy bacon rashers (2 per person), then sandwich shut with the bun lids.
Serve on your plates with the wedges and salad alongside.
Enjoy!
