Aussie Barbecue Chicken Burgers

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs tomato
• 1pcs onion
• 10g Aussie barbecue seasoning
• 300g chicken thigh fillets
• 2pcs milk buns
• 30ml olive oil
• 10ml red wine vinegar
• 10ml sugar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potato into 1cm-thick chips. Thinly slice the tomato and onion. Combine half the barbecue seasoning and 3 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
2. Step 2 — Roast sweet potato chips
   Put the sweet potato on the lined tray. Drizzle with 3 tsp olive oil, scatter over the remaining barbecue seasoning, season with salt and pepper and toss to coat. Roast, turning halfway, for 20-25 mins until golden and tender.
3. Step 3 — Caramelise onion
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium heat. Cook the onion, stirring regularly, for 5 mins or until soft. Stir in 2 tsp red wine vinegar and 2 tsp sugar. Reduce the heat to low and cook, stirring occasionally, for 3-4 mins until caramelised. Remove from the pan and cover to keep warm. Wipe the pan clean.
4. Step 4 — Pan-fry chicken
   Return the pan to medium-high heat. Cook the chicken for 5-6 mins each side (see Make it yours) until browned and cooked through. Remove the pan from the heat. Meanwhile, cut the buns in half. Put on an oven tray, cut-side up, and bake for 5 mins or until toasted and golden.
5. Step 5 — Serve up
   Spread the bun bases and tops with the mayonnaise. Layer the bases with the tomato, chicken and caramelised onion. Sandwich with the bun tops and serve with the sweet potato chips. Enjoy!
6. Step 6 — Make it yours
   Fancy a chicken cheeseburger? Top the chicken with slices of cheddar cheese in the final minute of cooking and allow to melt slightly before removing from the pan.

Allergens

Sulfit, Eier, Gluten, Milch, Sojabohnen, Wheat