Honey Lime Glazed Peri Peri Chicken Burger
with Wedges and Tomato and Baby Gem Salad
Make a sensational stack with our Honey Lime Glazed Peri Peri Chicken Burger. Garlic mayo, spicy glazed chicken and fresh tomatoes make a mouthwatering burger, served up with wedges and salad for a hearty feast!
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
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
1 unit(s)
Lime
1 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
15 grams
Honey
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 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 and 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.
While the wedges cook, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the parcel to the tray of potato wedges to roast until soft, 10-12 mins.
Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin until they're 2-3cm thick.
Sprinkle the peri peri seasoning over the chicken and season. Drizzle with oil and rub to coat.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken. Fry until golden brown, 7-8 mins each side. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Meanwhile, halve the lime. Cut the tomato into 1cm chunks.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the juice of half the lime. Add the tomato to the dressing, season with salt and pepper and toss to combine. Set aside for later.
When the wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl combine the roasted garlic and mayo (see pantry for amount). Mix to combine.
Once the chicken is cooked, squeeze in the honey and remaining lime juice. Turn to glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When everything's ready, toss the leaves through the dressed tomatoes.
Spread the bun bases with the garlic mayo, add on a handful of the dressed leaves and top with the glazed peri peri chicken, drizzling over any remaining honey glaze from the pan. Sandwich shut with the bun lids.
Share the burgers between plates and serve with the remaining salad and wedges alongside.
Enjoy!
