Pulled Buffalo Chicken and Bacon Burger
with Oregano Wedges and Salad
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
1 sachet(s)
Dried Oregano
290 grams
Slow Cooked British Chicken
1 unit(s)
Baby Gem Lettuce
4 rasher(s)
British Streaky Bacon
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
30 grams
Sriracha Sauce
30 grams
Honey
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
40 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the dried oregano. Toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, remove the chicken from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
When the oven is hot, roast on the middle shelf for 20-25 mins.
Meanwhile, trim the baby gem. Reserve 2 leaves per person. Tear the remaining leaves into bite-sized pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Remove the (now empty) bacon pan from the heat (no need to clean) and allow to cool slightly.
Meanwhile, in a medium bowl mix the red wine vinegar and the oil for the dressing (see pantry for amount). Season with salt and pepper.
Pour the cider vinegar into the pan, followed by the water for the sauce (see pantry for amount). Pop back on medium-high heat, bring to the boil and simmer until reduced by half, 2-3 mins.
Stir in the sriracha and honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Simmer until thickened, 1-2 mins. Stir in the butter (see pantry for amount) until melted then remove from the heat.
A few minutes before the chicken is cooked, halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.
Remove the cooked chicken from the oven, then discard the foil and any cooking juices. Use two forks to shred the chicken as finely as you can. IMPORTANT: Ensure the chicken is piping hot throughout.
Add the chicken to the frying pan and stir to coat it in the sauce.
Add the torn lettuce leaves to the bowl with the dressing and toss to combine.
Transfer the warmed buns to the plates and spread the mayo (see pantry for amount) over the lids.
Divide the chicken between the buns, top with the bacon rashers and reserved lettuce leaves. Sandwich the lid on.
Serve the pulled chicken burgers with the oregano wedges and salad on the side.
Enjoy!
