Hoisin Chicken Burger with Cucumber Slaw

Name: Hoisin Chicken Burger with Cucumber Slaw on a carrot bun with potato wedges & beansprouts
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: Carrot bun; 50 g Hoisin sauce; ½ piece Cucumber; 1 piece Red onion; 2 piece Chicken burger from Oranjehoen; 50 g Beansprouts; 400 g Potatoes; 10 g Fresh coriander; 1 sachet(s) Nasi-bami spice mix; 1 piece Carrot; ½ tablespoon Olive oil; 2 tablespoon Red wine vinegar; 2 teaspoon Sugar; 4 tablespoon [Plant-based] mayonnaise; 2 teaspoon Honey [or plant-based alternative]; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

on a carrot bun with potato wedges & beansprouts

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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."

Tags:

Family

Allergens:

Soja

•Tarwe

•Gluten

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot bun

25 g

Hoisin sauce

¼ piece

Cucumber

½ piece

Red onion

1 piece

Chicken burger from Oranjehoen

25 g

Beansprouts

200 g

Potatoes

5 g

Fresh coriander

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

Energy (kJ)4015 kJ

Calories960 kcal

Fat51.3 g

Saturated Fat10.4 g

Carbohydrate91.9 g

Sugar24.6 g

Dietary Fiber14.8 g

Protein29.8 g

Salt3.3 g

Potassium94.3 mg

Calcium35.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Peeler or Cheese Slicer

•Grater

•Spatula

•Grill or Frying Pan

•Small Bowl

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.