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Cajun-Spiced Chicken Burger
Cajun-Spiced Chicken Burger

Cajun-Spiced Chicken Burger

with DIY Dill Mayo

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3.4 / 4 Ratingout of 2784 ratings
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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/OeufMilk/LaitMustard/Moutarde
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Leg, boneless

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

½ tsp

Baking Powder

(ContainsSulphites/Sulfite)

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

2 unit

Burger Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

113 g

Spring Mix

160 g

Roma Tomato

4 tbsp

Mayonnaise

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

7 g

Dill

1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Honey

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2803 kJ
Calories670 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate46 g
Sugar16 g
Dietary Fiber4 g
Protein41 g
Cholesterol175 mg
Sodium1770 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Parchment Paper
Small Bowl
Silicone Brush
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1 COAT CHICKEN
1 COAT CHICKEN
1

Preheat the oven to 425°F (to bake chicken and toast buns). Start prepping when the oven comes up to temperature! Wash and dry all produce.* On a clean cutting board, pat chicken dry with paper towel, then cut in half. Season with salt and pepper. In a large zip-top bag, combine Cajun seasoning, 2 tbsp flour (dbl for 4 ppl), 1/2 tsp baking powder (dbl for 4 ppl) and chicken. Close bag and gently shake to coat chicken completely. On a parchment-lined baking sheet, arrange chicken, then drizzle 1 1/2 tsp oil over each piece.

2 BAKE CHICKEN
2 BAKE CHICKEN
2

Bake chicken, in middle of oven, until cooked through and golden, 18-20 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

3 PREP
3 PREP
3

Meanwhile, roughly chop 2 tbsp dill (dbl for 4 ppl). Cut one tomato into 1/4-inch rounds (2 tomatoes for 4 ppl). Cut remaining tomato(es) into 1/2-inch pieces. In a small bowl, stir together dill and mayo. Season with salt and pepper. Set aside.

4 TOAST BUNS
4 TOAST BUNS
4

Cut buns in half and arrange them on another baking sheet, cut-side up. Brush each half bun with 1/4 tsp oil. Toast in top of oven, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)

5 MAKE SALAD
5 MAKE SALAD
5

Meanwhile, in a medium bowl, whisk together mustard, 1 tbsp honey (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss in spring mix and chopped tomatoes.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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