Christmas Camembert Burger
Crispy Rosemary Chicken & Camembert Burger, Mustard Mayo, Chips and Cranberry Slaw
Serve up a festive feast this winter! Super indulgent and packed full of flavour, this Christmas Camembert Burger is your favourite burger brought to the next level.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Dried Rosemary
2 unit(s)
British Chicken Thighs
30 grams
Dried Cranberries
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains Egg, Mustard)
17 grams
Wholegrain Mustard
(Contains Mustard)
125 grams
French Camembert
(Contains Milk)
2 unit(s)
Sliced Burger Buns
(Contains Cereals containing gluten)
30 grams
Onion Marmalade
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs and rosemary into another bowl, season with the salt for the breadcrumbs (see pantry for amount) and pepper.
Cut each chicken thigh into 2-3 pieces (depending on size), then season with salt and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Once golden, pop the chicken onto another baking tray and bake on th emiddle shelf until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, roughly chop the cranberries. Slice the Camembert into even pieces (see ingredients for amount).
In a small bowl, combine the wholegrain mustard and mayonnaise.
In a medium bowl, combine the coleslaw mix, cranberries and half the mustard mayo (you'll use the rest later). Season with salt and pepper, then set aside.
Halve the burger buns.
When the chicken is ready, remove the tray from the oven and lay the Camembert slices on top of the chicken.
Add the burger buns to the tray and pop back into the oven until the cheese has melted and the buns have warmed through, 2-3 mins.
When everything's ready, transfer the burger buns to your plates.
Spread the onion marmalade over the bun bases, then top with the cheesy chicken, making sure to spoon on any remaining melted Camembert from the tray.
Spread the remaining mustard mayo onto the bun lids, then sandwich together.
Serve your craft burgers with the chips and cranberry mustard slaw alongside.
Enjoy!
