The Sesame Slam
Crispy Sesame Chicken Schnitzel Burger, Fries, Pickled Cucumber Slaw and Hoisin Mayo
Super indulgent and packed full of flavour, The Sesame Slam is your favourite burger brought to the next level.
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)
Baby Cucumber
120 grams
Coleslaw Mix
22 milliliter(s)
Rice Vinegar
32 grams
Hoisin Sauce
(Contains Soya)
96 grams
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
10 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
½ tsp
Sugar
1 unit(s)
Egg
½ tsp
Salt for the Breadcrumbs
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 fries (no need to peel).
Pop the fries 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 on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim and halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!
In a medium bowl, combine the coleslaw, rice vinegar, a pinch of salt, a drizzle of olive oil and the sugar (see pantry for amount). Set aside to pickle.
In a small bowl, combine the hoisin sauce and two thirds of the mayo. Set aside.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and sesame seeds into another medium bowl, season with the salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total.
Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, clean the plate you used earlier.
Once the chicken is cooked, transfer it to the (now empty) plate lined with kitchen paper.
Add the cucumber and remaining mayo to the slaw. Toss to combine.
Just before everything's ready, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.
When everything's ready, spread some of the hoisin mayo over the bun bases. Top with the chicken schnitzel and some pickled cucumber slaw, then sandwich shut with the bun lids.
Serve your craft burgers with the fries and remaining slaw on the side, along with the remaining hoisin mayo for dipping.
Enjoy!
