Mexican Chicken Cheese Burger

with Sweet Potato Fries

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Instructions

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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).

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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.

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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.

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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.

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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.

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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

Number of people

Patties

Chicken mince 400 Grams
Panko bread crumbs 20 Grams
Garlic paste 10 Grams
Taco seasoning 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Vegetable oil 2 Tbsp
Burger cheese 2 Pieces

Sweet potato fries

Sweet potatoes 400 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp

For burgers

Avocado 1 Piece
Tomatoes 1 Piece
Burger bun (potato roll) 2 Pieces
Tomato salsa, mild 60 Grams

When you fancy a burger with a twist!

Cooking Time: 45 min

Cals 846 · Prot 55 · Carbs 76 · Fat 37

Instructions

photo

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).

photo

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.

photo

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.

photo

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.

photo

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.

photo

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

Number of people

Patties

Chicken mince 400 Grams
Panko bread crumbs 20 Grams
Garlic paste 10 Grams
Taco seasoning 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Vegetable oil 2 Tbsp
Burger cheese 2 Pieces

Sweet potato fries

Sweet potatoes 400 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp

For burgers

Avocado 1 Piece
Tomatoes 1 Piece
Burger bun (potato roll) 2 Pieces
Tomato salsa, mild 60 Grams
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