A juicy, homemade chicken burger patty on a fluffy burger bun, with briny gherkins, tangy mayo & crispy, oven-roasted potato wedges. The verdict? You win dinner hands-down, Chef!
Homemade Chicken Burger
Homemade Chicken Burger
with potato wedges & mayo
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Burger Bun
- Burger Buns
- Chicken
- Free-Range Chicken Mince
- Gherkins
- Green Leaves
- Mayo
- NOMU BBQ Rub
- Onion
- Onions
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until browned and cooked through, 25-30 minutes (shifting halfway).
MMMINCE
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 1 patty about 2cm thick.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the heat and season.
PERFECT PATTY
When the wedges have 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the patty until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.
BUNDERFUL!
Halve the burger bun and spread butter or oil over the cut-sides. Return the pan, wiped down, to medium heat. When hot, toast the halved bun, cut-side down, until crispy, 1-2 minutes.
MEANT TO BE EATEN TOGETHER
Top the bottom bun half with the shredded leaves, the gherkins rounds, the patty, and the caramelised onions. Smear the mayo over the top bun half and close up the burger. Serve with the roast potato wedges and any remaining fillings. Yum, Chef!
Potato - 200g
Free-range Chicken Mince - 150g
Onion - 1
NOMU BBQ Rub - 10ml
Burger Bun - 1
Green Leaves - 20g
Gherkins - 20g
Mayo - 30ml
LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until browned and cooked through, 25-30 minutes (shifting halfway).
MMMINCE
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 2 patties about 2cm thick.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the heat and season.
PERFECT PATTY
When the wedges have 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the patty until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.
BUNDERFUL!
Halve the burger buns and spread butter or oil over the cut-sides. Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until crispy, 1-2 minutes.
MEANT TO BE EATEN TOGETHER
Top the bottom bun halves with the shredded leaves, the gherkins rounds, the patties, and the caramelised onions. Smear mayo over the top bun halves and close up the burgers. Serve with the roast potato wedges and any remaining fillings. Yum, Chef!
Potato - 400g
Free-range Chicken Mince - 300g
Onion - 1
NOMU BBQ Rub - 20ml
Burger Buns - 2
Green Leaves - 40g
Gherkins - 40g
Mayo - 60ml
LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until browned and cooked through, 30-35 minutes (shifting halfway).
MMMINCE
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 3 patties about 2cm thick.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the heat and season.
PERFECT PATTY
When the wedges have 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the patty until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.
BUNDERFUL!
Halve the burger buns and spread butter or oil over the cut-sides. Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until crispy, 1-2 minutes.
MEANT TO BE EATEN TOGETHER
Top the bottom bun halves with the shredded leaves, the gherkins rounds, the patties, and the caramelised onions. Smear mayo over the top bun halves and close up the burgers. Serve with the roast potato wedges and any remaining fillings. Yum, Chef!
Potato - 600g
Free-range Chicken Mince - 450g
Onions - 2
NOMU BBQ Rub - 30ml
Burger Buns - 3
Green Leaves - 60g
Gherkins - 60g
Mayo - 90ml
LIVING ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until browned and cooked through, 30-35 minutes (shifting halfway).
MMMINCE
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4 patties about 2cm thick.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the heat and season.
PERFECT PATTY
When the wedges have 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the patty until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.
BUNDERFUL!
Halve the burger buns and spread butter or oil over the cut-sides. Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until crispy, 1-2 minutes.
MEANT TO BE EATEN TOGETHER
Top the bottom bun halves with the shredded leaves, the gherkins rounds, the patties, and the caramelised onions. Smear mayo over the top bun halves and close up the burgers. Serve with the roast potato wedges and any remaining fillings. Yum, Chef!
Potato - 800g
Free-range Chicken Mince - 600g
Onions - 2
NOMU BBQ Rub - 40ml
Burger Buns - 4
Green Leaves - 80g
Gherkins - 80g
Mayo - 125ml
Woolies Products in this dish
