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Cajun-Spiced Chicken Burger

Cajun-Spiced Chicken Burger

with DIY Dill Mayo

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We're un-Cajun the beast of great taste tonight! Terrible puns aside, this spicy Southern-style crispy chicken will set your taste buds on fire. Good thing you've also got some delectable dill mayo to cool things off.

Allergens:Wheat/BléSulphites/SulfiteEgg/OeufMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

3 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tsp

Baking Powder

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

2 unit

Artisan Bun

(ContainsWheat/Blé)

113 g

Spring Mix

160 g

Roma Tomato

¼ cup

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

7 g

Dill

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3640 kJ
Calories870 kcal
Fat53 g
Saturated Fat9 g
Carbohydrate56 g
Sugar5 g
Dietary Fiber5 g
Protein42 g
Cholesterol170 mg
Sodium1190 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Pat chicken dry with paper towels, then cut in half. Season with salt and pepper. Combine Cajun seasoning, flour and 1/2 tsp baking powder (dbl for 4 ppl) in a medium bowl. Add chicken. Toss to coat, until no seasoning remains in the bowl. Add 1 tbsp oil and toss to coat. Transfer to a parchment-lined baking sheet. Bake in middle of oven, until cooked through and golden, 18-20 min.***

2

While chicken bakes, roughly chop 2 tbsp dill (dbl for 4 ppl). Thinly slice one tomato (2 tomatoes for 4 ppl). Roughly chop remaining tomato. Stir together dill and mayo, in a small bowl. Season with salt and pepper.

3

Halve buns. Arrange them on another baking sheet, cut-side up. Toast in top of oven, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)

4

While buns toast, whisk together mustard, honey, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Toss in spring mix and chopped tomatoes.

5

Divide dill mayo, chicken, tomato slices and some salad greens between buns. Serve remaining salad on the side.