Summer Chicken Bacon Burger
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Summer Chicken Bacon Burger

Summer Chicken Bacon Burger

with Brie and a Nectarine Salad

Bring on the long weekend with a show-stopping, mouth-watering brie and bacon topped chicken burger. And don't overlook the juicy nectarine salad. It's bound to become a part of your summer repertoire!


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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

1 unit


113 g

Arugula and Spinach Mix

2 tbsp


(Contains Egg, Mustard)

125 g

Brie Cheese

(Contains Milk)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard)

66 g

Mini Cucumber

7 g


2 unit

Brioche Bun

(Contains Gluten, Egg, Milk)

Not included in your delivery

3 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories1170 kcal
Fat72 g
Saturated Fat21 g
Carbohydrate49 g
Sugar13 g
Dietary Fiber5 g
Protein67 g
Cholesterol235 mg
Sodium1400 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.


Large Non-Stick Pan
Paper Towel
Slotted Spoon
Large Bowl
Small Bowl
Measuring Spoons


Prep and cook bacon

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 450°F over medium heat.

Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. While bacon cooks, cut four sections off nectarine, avoiding the pit. Slice cucumber into 1/4-inch rounds. Cut brie into 1/4-inch slices. Thinly slice basil.

Marinate cucumbers and make basil mayo

Whisk together vinegar, 1/4 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add cucumbers. Season with salt and pepper, then toss to coat. Set aside. Stir together mayo, basil and mustard in a small bowl. Set aside.

Prep chicken

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1-inch intact on the other end. Open up chicken like a book. Drizzle with 1 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Set aside.

Grill chicken

Add chicken to grill. Reduce heat to medium, close lid and grill until chicken is cooked through, flipping once, 5-7 min per side.**

Grill nectarines and toast buns

When chicken is almost cooked through, top with brie slices and add nectarines to the other side of the grill. Close lid and grill nectarines flipping once, until tender, 2-3 min. When nectarines are almost done, halve buns. Add bun halves, cut-side down. Close lid and grill buns until warmed through, 1-2 min. (NOTE: Keep an eye on buns so that they don't burn!)

Finish and serve

Slice grilled nectarines into wedges. Add nectarines and arugula and spinach mix to the large bowl with marinated cucumbers. Toss to coat. Spread basil mayo over toasted bun halves. Top bottom buns with chicken, bacon and top buns. Divide burgers between plates. Serve with nectarine salad on the side.

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