Cowboy-Style Organic Chicken-and-Bacon Burgers
with DIY Candied Jalapeños and Potato Wedges- Soy
- Wheat
- Milk
- Mustard
- Egg
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Tree nuts
- Peanuts
- Wheat
- Crustaceans
- Fish
- Gluten
Smoky bacon and seasoned chicken come together on buttered buns to form the base of these burgers. But it's the zesty mayo spread and homemade cowboy candy — a condiment made of sliced jalapeño simmered in a sweet and tangy syrup — that really make this a standout meal. Ingredients: Russet potato • Organic chicken breast • Avocado • 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) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Arugula and spinach mix (arugula, spinach) • Jalapeno pepper • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
Ingredients
2 unit(s)
Organic Chicken Breast
100 g
Bacon Strips
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Avocado
1 unit(s)
Jalapeño
14 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Milk, Tree nuts, Peanuts, Wheat)
2 unit(s)
Russet Potato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
8 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Crustaceans, Fish, Gluten)
28 g
Arugula and Spinach Mix
2 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Egg, Milk, Wheat, Fish)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Egg, Milk, Wheat, Crustaceans, Fish, Gluten)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
2 tbsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a large bowl, add potatoes, half of Applewood Smoke Spice and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- To a parchment-lined baking sheet, add potatoes. (NOTE: For 4 servings, use 2 sheets.)
- Roast in the middle of the oven for 25-30 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating halfway through.)
- Pat chicken dry with paper towels. Carefully slice into the centre of each breast, parallel to the cutting board. Leave 1/2 an inch intact on the other end. Open up like a book.
- Season with salt, pepper and remaining Applewood Smoke Spice.
- Wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken.)
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Pan-fry for 3-4 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven for 7-10 min, until cooked through.**
- Thinly slice jalapeños. (TIP: We suggest using gloves when prepping jalapeños!)
- To a small pot, add vinegar, 2 tbsp (1/4 cup) sugar, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) water.
- Bring to a boil over high. Cook for 1 min, stirring often, until sugar dissolves.
- Stir in jalapeños. Reduce heat to medium, then cover and cook for 5 min, until jalapeños are tender and have absorbed some syrup.
- Remove from heat. Set aside to cool while you prepare the rest of the recipe.
- Halve buns.
- Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low. Brush butter onto cut-sides of buns.
- When potatoes are done, arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min until golden.
- In small bowl, combine mayo and mustard.
- Just before serving, halve, pit, peel, then slice avocado. Season with salt and pepper.
- Drain candied jalapeños over another small bowl. (TIP: Leftover spicy syrup is delicious in lemonade or a spicy margarita!)
- Spread some zesty mayo onto top and bottom buns.
- Stack with arugula and spinach mix, bacon-wrapped chicken, avocado, feta and as many candied jalapeño slices as desired. Close with top buns.
- Divide burgers and potato wedges between plates.
- Serve remaining zesty mayo alongside for dipping.
