Tangy Chicken Thigh Burgers
with Roasted Pepper Mayo & Garlic Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1080 /serving
Mayo burger wishes come true! Give the classic condiment extra spark with roasted pepper. Smear it over warm buns so they’re ready to receive seared chicken and a sassy slaw. When you foil-pack potatoes, garlic and butter, things really get heated!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Celery stalks
- 450g Potatoes
- 150g Shredded cabbage
- 1 Garlic clove
- 1 Roasted pepper
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 2 Artisan hamburger buns
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley • Eggs • Milk • Sulphites • Wheat
You will need:
Aluminum foil
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Sheet pan
Total Fat
59 g
Saturated Fat
14 g
Sodium
1240 mg
Total Carb
88 g
Sugars
8 g
Protein
48 g
Fibre
9 g
Preparation
Prepare the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Mince the garlic.
- Small-dice 2 tbsp butter (double for 4 portions).
- In a medium bowl, combine the potatoes, butter, ½ the garlic, ⅓ of the spices and S&P.
- Wrap in aluminum foil and fold the edges over to seal.
- Reserve the bowl.
Roast the potatoes
- Place the foil package on a sheet pan and roast, 25 to 30 min., until tender.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Cook the chicken
- Meanwhile, pat the chicken dry and drizzle with oil; season with all but a pinch of the remaining spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Make the slaw & roasted pepper mayo
- Meanwhile, thinly slice the celery crosswise.
- Finely chop the roasted pepper.
- In the reserved bowl, combine the cabbage, celery, vinegar, a drizzle of oil and S&P.
- In a small bowl, combine the mayo, roasted pepper, and remaining garlic and spices.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until golden brown.
Plate your dish
- Divide the bun bottoms and potatoes between your plates.
- Top each bun bottom with the roasted pepper mayo, chicken, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
