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Cheddar Ranch Chicken Burgers
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Cheddar Ranch Chicken Burgers

Cheddar Ranch Chicken Burgers

with Roasted Potatoes

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!

Tags:
Quick Prep
Family Friendly
Allergens:
Egg
Milk
Barley
Wheat
Rye
Sesame
Soy
Oats

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

6 tbsp

Ranch Dressing

(Contains Egg, Milk)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

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)

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Nutrition Values

Calories1170 kcal
Fat69 g
Saturated Fat18 g
Carbohydrate93 g
Sugar8 g
Dietary Fiber7 g
Protein44 g
Cholesterol160 mg
Sodium2200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Spatula

Instructions

Prep and roast potatoes
1

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.)

Prep patties
2

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.)

Cook patties
3

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.

Toast buns and prep dressing
4

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.

Assemble burgers
5

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.

Finish and serve
6

Divide roasted potatoes and chicken burgers between plates. Serve remaining ranch dressing on the side for dipping.