Cheddar Ranch Chicken Burgers
with Roasted Potatoes- Egg
- Milk
- Barley
- Wheat
- Rye
- Sesame
- Soy
- Oats
We're adding big flavour to this quick and easy family dinner by putting the cheddar cheese right into the burger mix! The flavour keeps on getting better with our fan favourite ranch dressing smothered over the burger buns. Don't worry, there'll be plenty of ranch left over to dip the potatoes in!
Ingredients
250 g
Ground Chicken
6 tbsp
Ranch Dressing
(Contains: Egg, Milk)
¼ cup
Italian Breadcrumbs
(Contains: Milk, Barley, Wheat, Rye, Sesame, Soy, Oats)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 unit
Artisan Bun
(Contains: Milk, Wheat, Soy)
1 tsp
Garlic Salt
7 g
Chives
80 g
Tomato
28 g
Spring Mix
90 mL
Dill Pickle, sliced
460 g
Russet Potato
Not included in your delivery
1.5 tbsp
Oil*
0.19 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch slices. 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 half the garlic 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, slice or snip chives into 1/2-inch pieces. Combine chicken, half the chives, breadcrumbs, remaining garlic salt, half the cheese and 1/8 tsp pepper (dbl for 4 ppl) in a large bowl. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may be sticky. Lightly wet hands to make it easier to form patties.)
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry patties until golden-brown and cooked through, 4-5 min per side.** Sprinkle remaining cheese over patties, then cover. Remove the pan from heat. Keep covered until cheese melts, 3-4 min.
Meanwhile, halve buns, then spread 1 tbsp softened butter (dbl for 4 ppl) over cut sides. Arrange buns on an unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)Meanwhile, stir together ranch dressing and remaining chives in a small bowl.
Cut tomato into 1/4-inch rounds. Spread half the ranch dressing on bottom buns. Stack some 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.
