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BBQ Cheddar Chicken Burgers
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BBQ Cheddar Chicken Burgers

BBQ Cheddar Chicken Burgers

with Crispy Shallots and Ranch-Dressed Salad

Nothing beats hunger like a juicy, stacked burger. Crushed crispy shallots and BBQ Seasoning are the secret ingredients in these succulent chicken burgers that also feature gooey cheddar cheese nestled between two toasted artisan buns. Prepare to get a little messy!

Tags:
Quick
New
Low CO2
Allergens:
Soy
Wheat
Milk
Sulphites
Mustard
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk)

56 g

Baby Spinach

1 g

Mini Cucumber

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

4 tbsp

BBQ Sauce

(Contains Mustard)

2 tbsp

Ranch Dressing

(Contains Egg, Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

BBQ Seasoning

28 g

Croutons

(Contains Milk, Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories910 kcal
Fat50 g
Saturated Fat16 g
Carbohydrate78 g
Sugar19 g
Dietary Fiber4 g
Protein37 g
Cholesterol137 mg
Sodium1860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Rolling Pin
Large Bowl
Large Non-Stick Pan
Paper Towel
Medium Bowl

Instructions

Prep
1

Before starting, remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce. Halve cucumber lengthwise, then cut into 1/4-inch half-moons.Open one side of the package of crispy shallots and reserve half of the shallots on a plate. (NOTE: Reserved crispy shallots will be used in step 5.) Using a rolling pin or a heavy-bottomed pan, gently crush remaining crispy shallots in their package until broken into fine crumbs.Combine BBQ sauce and half of the mustard in a small bowl.

Form patties
2

Add crispy shallot crumbs, BBQ Seasoning, chicken and 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a large bowl, then combine.Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Cook patties
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**When patties are almost cooked through, top with cheese. Cover and cook until cheese melts, 1-2 min.Remove from heat, then transfer patties to a plate.Carefully rinse and wipe the pan clean.

Toast buns
4

Reheat the same pan over medium.Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter onto cut sides of each bun half.When the pan is hot, add buns, cut-sides down. (NOTE: Don't overcrowd the pan; toast buns in 2 batches for 4 ppl). Toast until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
5

Spread BBQ sauce-mustard mixture onto top and bottom buns. Stack some spinach, patties and remaining crispy shallots on bottom buns. Close with top buns.Add croutons, cucumber, ranch dressing, remaining mustard and remaining spinach to a medium bowl. Toss to combine.Divide burgers and salad between plates.

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