Summer Chicken Bacon Burger
with Brie and a Nectarine Salad
Bring on the long weekend with a show-stopping, mouth-watering brie and bacon topped chicken burger. And don't overlook the juicy nectarine salad. It's bound to become a part of your summer repertoire!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
100 g
Bacon Strips
1 unit
Nectarine
113 g
Arugula and Spinach Mix
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
125 g
Brie Cheese
(Contains Milk)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Dijon Mustard
(Contains Mustard)
66 g
Mini Cucumber
7 g
Basil
2 unit
Brioche Bun
(Contains Gluten, Egg, Milk)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 450°F over medium heat.
Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. While bacon cooks, cut four sections off nectarine, avoiding the pit. Slice cucumber into 1/4-inch rounds. Cut brie into 1/4-inch slices. Thinly slice basil.
Whisk together vinegar, 1/4 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add cucumbers. Season with salt and pepper, then toss to coat. Set aside. Stir together mayo, basil and mustard in a small bowl. Set aside.
Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1-inch intact on the other end. Open up chicken like a book. Drizzle with 1 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Set aside.
Add chicken to grill. Reduce heat to medium, close lid and grill until chicken is cooked through, flipping once, 5-7 min per side.**
When chicken is almost cooked through, top with brie slices and add nectarines to the other side of the grill. Close lid and grill nectarines flipping once, until tender, 2-3 min. When nectarines are almost done, halve buns. Add bun halves, cut-side down. Close lid and grill buns until warmed through, 1-2 min. (NOTE: Keep an eye on buns so that they don't burn!)
Slice grilled nectarines into wedges. Add nectarines and arugula and spinach mix to the large bowl with marinated cucumbers. Toss to coat. Spread basil mayo over toasted bun halves. Top bottom buns with chicken, bacon and top buns. Divide burgers between plates. Serve with nectarine salad on the side.
