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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 g

Chicken Breasts

113 g

Red Onion

2 unit

Artisan Bun


1 unit


113 g

Arugula and Spinach Mix

2 tbsp


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

125 g

Brie Cheese


1 tbsp

Red Wine Vinegar


1 tbsp

Whole Grain Mustard


Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

½ tsp


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
Utensilsarrow down iconarrow down icon
Large Bowl
Small Bowl
Measuring Spoons
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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.