Cheddar Chicken Burgers
with Roasted Potatoes and Ranch
Ingredients: Russet potato • Ground chicken • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Chicken
6 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
4 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Tree nuts, Fish, Mustard, Soy, Sulphites, Egg, Peanuts, Triticale, Crustaceans)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Artisan Bun
(Contains: Milk, Soy, Wheat May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
4 g
Garlic Salt
(May contain traces of: Tree nuts, Wheat, Mustard, Sesame, Soy, Sulphites, Peanuts, Triticale, Milk)
1 unit(s)
Tomato
28 g
Spring Mix
90 mL
Dill Pickle, sliced
2 unit(s)
Russet Potato
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.19 tsp
Pepper*
1.5 tbsp
Oil*
0.19 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Wash and dry all produce.
- Remove any brown spots from potatoes, halve lengthwise, then cut into 1/4-inch slices.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, in a large bowl, combine chicken, breadcrumbs, remaining garlic salt and half the cheese. Season with salt and 1/8 tsp (1/4 tsp) pepper.
- Form mixture into 2 (4) 4-inch-wide patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties.
- Pan-fry for 4-5 min per side, until golden and cooked through.**
- Sprinkle remaining cheese over patties, then cover.
- Remove from heat. Keep covered for 3-4 min, until cheese melts.
- Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter over cut sides.
- Arrange buns on an unlined baking sheet, cut-sides up.
- Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Cut tomato into 1/4-inch rounds.
- Spread half the ranch dressing on bottom buns.
- Stack pickles, patties, tomatoes and spring mix on bottom buns. Close with top buns.
- Divide roasted potatoes and chicken burgers between plates.
- Serve remaining ranch dressing on the side for dipping.
