California-Style Chicken Burgers
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California-Style Chicken Burgers

California-Style Chicken Burgers

with Guacamole and Wedges

It’s no secret that we're obsessed with guacamole in the HelloFresh kitchen. It’s the perfect all-purpose creamy topping! We especially love it sandwiched in this fresh Cali-inspired chicken burger.


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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Chicken

460 g

Russet Potato

2 unit

Brioche Bun

(Contains Egg, Wheat)

3 tbsp


160 g


28 g

Baby Spinach

4 tbsp


(Contains Egg, Mustard)

1 tbsp

Garlic Puree

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 unit

Green Onion

Not included in your delivery

2 tbsp


0.13 tsp


0.63 tsp



Nutrition Values

Calories1020 kcal
Fat54 g
Saturated Fat9 g
Carbohydrate96 g
Sugar11 g
Dietary Fiber9 g
Protein44 g
Cholesterol140 mg
Sodium1490 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Medium Bowl
Large Non-Stick Pan


Roast wedges

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, cut tomatoes into 1/4-inch slices. Thinly slice green onions.Add mayo, half the green onions and half the garlic puree to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Make chicken patties

Add chicken, panko, remaining green onions, remaining garlic puree and 1/2 tsp salt (dbl for 4 ppl) to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Cook patties

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. **Transfer patties to a plate, then cover to keep warm.

Toast buns

Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up.Toast in the bottom of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on buns so they don't burn!)

Finish and serve

Spread 1 tbsp garlic mayo on each top bun. Spread guacamole on bottom buns, then stack with spinach, patties and tomatoes. Close with top buns. Divide burgers and wedges between plates. Serve remaining garlic mayo alongside for dipping.