Chicken, Lettuce and Tomato Burgers
with Ranch and Roasted Sweet Potatoes
We've upped the ante on this classic burger with succulent lean ground chicken, Greek seasoning and a fresh chive ranch sauce. There's never a dull bite in this weeknight winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
7 g
Chives
1 tbsp
Lemon-Pepper Seasoning
4 tbsp
Ranch Dressing
(Contains Egg, Milk)
80 g
Tomato
28 g
Spring Mix
2 unit
Brioche Bun
(Contains Egg, Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
340 g
Sweet Potato
Not included in your delivery
1.5 tbsp
Oil*
0.38 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges.Add sweet potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, then toss to coat.Roast in the middle of the oven, tossing halfway through, until tender and golden-brown, 22-24 min.
Meanwhile, thinly slice chives.Combine chicken, panko, remaining Lemon-Pepper Seasoning, half the chives and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Form chicken mixture into two 5-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet, this is normal! In step 3, you can carefully reshape patties when cooking.)
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until golden-brown and cooked through, 5-6 min per side.**
Meanwhile, cut tomato into 1/4-inch rounds. Add ranch dressing and remaining chives to a small bowl. Season with salt and pepper, then stir to combine.
Halve buns, then arrange on another unlined baking sheet, cut-side up.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on buns so they don't burn!)
Spread half the ranch on bottom buns, then stack with patties, some spring mix and tomatoes. Close with top buns. Divide burgers and sweet potatoes between plates. Serve remaining ranch alongside for dipping.
