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Ultimate Grilled Chicken Burger Sandwich

Ultimate Grilled Chicken Burger Sandwich

with Mango Salad

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

Allergens:Wheat/BléEgg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 g

Chicken Breasts

113 g

Red Onion

2 unit

Artisan Bun

(ContainsWheat/Blé)

1 unit

Mango

113 g

Arugula and Spinach Mix

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

125 g

Brie Cheese

(ContainsMilk/Lait)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4142 kJ
Calories990 kcal
Fat57 g
Saturated Fat16 g
Carbohydrate59 g
Sugar23 g
Dietary Fiber5 g
Protein60 g
Cholesterol205 mg
Sodium1000 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Whisk
Small Bowl
Measuring Spoons
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. While you prep, preheat grill to 500°F over medium-high heat. Peel, then cut four sections off mango, avoiding the pit. Peel, then cut onion into ½-inch rounds (keeping rings together). Cut brie into ¼-inch slices. Halve buns. Whisk together vinegar, half the mustard, ½ tsp sugar and 2 tbsp oil (dbl both for 4ppl) in a large bowl. Season with salt and pepper. Set aside. Stir together mayo and remaining mustard in a small bowl. Set aside.

2

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving ½-inch intact on the other end/side. Open up chicken like a book. Drizzle over 1 tbsp oil (dbl for 4ppl) and season with salt and pepper. Set aside.

3

Lightly oil grill grates. Add mango pieces to grill and cook, flipping once, until grill marks form, 2-3 min per side. Remove to a plate to cool.

4

Add onions and chicken to grill. Reduce heat to medium, close lid and grill until onions are tender and chicken is cooked through, flipping once, 5-7 min per side.** When chicken is almost done, top with brie slices. Add bun halves to grill, cut side-down. Close lid and grill until cheese and buns are warmed through, 2-3 min.

5

Thinly slice mango. Add mango and arugula-spinach mix to large bowl with dressing. Toss to combine.

6

Separate onion rings. Spread mayo mixture over bun halves. Top bottom buns with brie-topped chicken and onions, then finish with top buns. Divide burgers and salad between plates.