1 box Flamingo chicken burgers
6 brioche hamburger rolls
12 slices precooked bacon
Sliced cheddar cheese
Curly lettuce, shredded
1 tomato, thinly sliced
Dill pickle, sliced
Sriracha mayonnaise
6 cups unpeeled quartered sweet potato
45 ml (3 tbsp.) olive oil
30 ml (2 tbsp.) corn starch
2 cloves garlic, minced
5 ml (1 tsp.) chili powder
Salt and freshly ground black pepper
Cook the chicken burgers following the instructions on the package.
Add two slices of bacon to each burger and one slice of cheese. Keep warm.
Toast the rolls, spread bottom half with mayonnaise, top with pickle slices, a chicken burger and finish with shredded lettuce and sliced tomatoes.
Place oven grate on lowest level. Preheat oven to 425°F (210°C ).
In a large bowl, mix the cornstarch, chili powder, salt and pepper. Add the potatoes and toss to coat. Lay out on a baking sheet.
Bake 20 minutes. Turn the potato slices, add garlic and continue baking 2 to 5 minutes or until slices are tender.
:quality(80))
:quality(65))