Hoisin Chicken Burger with Cucumber Slaw
on a carrot bun with potato wedges & beansprouts- Tarwe
- Sesamzaad
- Soja
- Noten
- Selderij
- Ei
- Gluten
- Lupine
- Melk (inclusief lactose)
- Mosterd
- May contain traces of allergens
Recipe developer Sarah: "When I'm developing recipes, I really like to combine cuisines. In this recipe, I glazed the chicken burger with hoisin sauce. As a contrast to the sweetness of the sauce and the oiliness of the mayonnaise, I added the sour cucumber to bring the dish more into balance."
Ingredients
1 piece
Carrot bun
(Contains: Tarwe, Sesamzaad, Soja May be present: Noten, Selderij, Ei, Gluten, Lupine, Melk (inclusief lactose), Mosterd)
25 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
½ piece
Cucumber
½ piece
Onion
1 piece
Chicken burger from Oranjehoen
25 g
Beansprouts
200 g
Potatoes
5 g
Fresh coriander
(May be present: Selderij)
½ sachet(s)
Nasi-bami spice mix
½ piece
Carrot
Not included in your delivery
¼ tablespoon
Olive oil
1 tablespoon
Red wine vinegar
1 teaspoon
Sugar
2 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Peel or thoroughly wash the potatoes and then cut them into wedges.
- Transfer to a parchment-lined baking sheet and lightly drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Bake in the oven for 30 - 35 minutes or until golden-brown, tossing halfway (see Tip).
Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the potatoes, but then just serve two thirds. You can keep the rest in the fridge to use the next day.
- Grate the carrot and finely chop the coriander, then transfer to a bowl.
- Add half of the mayonnaise and season to taste with salt and pepper. Mix well to combine, then set aside.
- Use a peeler or cheese slicer to shave the cucumber into ribbons.
- In a bowl, combine the red wine vinegar with the sugar. Add the cucumber and toss well to combine, seasoning to taste with salt and pepper. Set aside until serving, stirring occasionally.
- Bake the carrot bun for 4 - 6 minutes.
- Slice the onion into thin half rings.
- Melt a knob of butter in a frying pan or grill pan over medium heat. Fry the burger for 7 - 8 minutes, pressing with a spatula. Flip it over and add the onion, then fry for 6 - 7 minutes.
- Add the beansprouts, the honey and two thirds of the hoisin sauce. Mix well and fry for 1 more minute, flipping the burger a few times so as to coat it.
- Transfer the slaw to the cucumber ribbons and toss well to combine.
- In a small bowl, combine the rest of the mayonnaise with the rest of the hoisin sauce.
- Cut open the carrot bun and spread with the hoisin mayo. Top with the onion, beansprouts and burger, as well as some of the slaw.
- Scatter the nasi-bami spices over the potato wedges and serve alongside the burger. Serve with the rest of the slaw and some extra mayo as preferred.
