Mexican Chicken Cheese Burger
with Sweet Potato Fries
Instructions
1 Roast sweet potatoes
Preheat the oven to 220°C/200°C fan. Slice the sweet potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until fully coated. Roast in the oven for 35-40 min or until golden and crisp (see pro tip).
2 Make patty mix
Meanwhile, add the chicken mince, panko bread crumbs, garlic paste, taco seasoning (spicy!), salt and pepper to a large bowl. With clean hands, knead until fully combined. Refrigerate for 10-15 min.
3 Form patties
After the chicken mince mix has been sitting in the fridge for at least 10-15 min, divide it into 4/6/8 pieces and form each piece into a patty.
4 Prep fillings
Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Thinly slice the tomatoes. Set aside.
5 Fry patties
Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the burger patties (in batches) and fry for 3 min on each side or until cooked through. Take the pan off the heat, top half of the patties with cheese and let it melt.
6 Load and serve
Split the burger buns (toast them briefly on the inside if you like, but be careful not to burn them). Load the buns with tomato salsa, sliced tomatoes, chicken patties (use one with cheese and one without cheese for each burger), and avocado slices. Serve the sweet potato fries to the side.
Tips for fussy eaters
Make a batch of the chicken patty mixture leaving the taco seasoning out. Add ketchup to their burgers instead of the salsa.
Pro tip
Don't rush the roasting of the sweet potato fries. Keep them in the oven until they are well browned. Use vegetable oil for the crispiest result!
When you fancy a burger with a twist!
Cooking Time: 45 min
Cals 846 · Prot 55 · Carbs 76 · Fat 37
Ingredients
Patties
Sweet potato fries
For burgers
When you fancy a burger with a twist!
Cooking Time: 45 min
Cals 846 · Prot 55 · Carbs 76 · Fat 37
Instructions
1 Roast sweet potatoes
Preheat the oven to 220°C/200°C fan. Slice the sweet potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until fully coated. Roast in the oven for 35-40 min or until golden and crisp (see pro tip).
2 Make patty mix
Meanwhile, add the chicken mince, panko bread crumbs, garlic paste, taco seasoning (spicy!), salt and pepper to a large bowl. With clean hands, knead until fully combined. Refrigerate for 10-15 min.
3 Form patties
After the chicken mince mix has been sitting in the fridge for at least 10-15 min, divide it into 4/6/8 pieces and form each piece into a patty.
4 Prep fillings
Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Thinly slice the tomatoes. Set aside.
5 Fry patties
Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the burger patties (in batches) and fry for 3 min on each side or until cooked through. Take the pan off the heat, top half of the patties with cheese and let it melt.
6 Load and serve
Split the burger buns (toast them briefly on the inside if you like, but be careful not to burn them). Load the buns with tomato salsa, sliced tomatoes, chicken patties (use one with cheese and one without cheese for each burger), and avocado slices. Serve the sweet potato fries to the side.
Tips for fussy eaters
Make a batch of the chicken patty mixture leaving the taco seasoning out. Add ketchup to their burgers instead of the salsa.
Pro tip
Don't rush the roasting of the sweet potato fries. Keep them in the oven until they are well browned. Use vegetable oil for the crispiest result!
Ingredients
Patties
Sweet potato fries
For burgers
Making your mouth water?
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes
