Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6.
2.
Cook the
chicken burger (2)
according to the packet instructions.
3.
Shred the
iceberg lettuce (1)
.
4.
Assemble! Add some
M&S buttermilk ranch dressing (90 mL)
to the bottom
burger buns (2)
and top with a small handful of shredded iceberg lettuce.
5.
Liberally coat the chicken burgers in the
buffalo sauce (90 mL)
and add to the burger buns.
6.
Add the
blue burger slice (2)
so it’s got a little time to melt. You can quickly pop it under the grill if you’d like it a bit more melty.
7.
Finish with
pickled chillies (8)
,
crinkle cut gherkin burger pickles (8)
and more ranch dressing and top with the other half of the burger buns.
8.
Serve with
sweet potato fries (1 pack)
and
rosa verde salad (1 bag)
, seasoned and dressed with
olive oil (30 mL)
and
balsamic vinegar (30 mL)
.