Italian-Style Chicken Cheeseburger
in tomato sauce with basil & potato wedges4.0(527)
Calories
:
686 kcalProtein
:
31g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Did you know that Parmigiano Reggiano gets its name from where it is produced? Namely the Italian provinces of Parma and Reggio Emilia.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Passata
1 piece
Garlic
½ sachet(s)
Sicilian-style herb mix
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
½ piece
Onion
250 g
Potatoes
½ piece
Bell pepper
5 g
Fresh basil
(May be present: Selderij)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
1 piece
Chicken burger from Oranjehoen
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2871 kJ
Calories686 kcal
Fat34 g
Saturated Fat15.2 g
Carbohydrate62.8 g
Sugar13 g
Dietary Fiber13.2 g
Protein31 g
Salt2.4 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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
•Pan with Lid
•Grater
•Fryingpan with lid
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Thoroughly wash or peel the potatoes and then cut them into wedges.
- Boil the wedges for 12 - 15 minutes, covered. Reserve 40ml cooking liquid per person, then drain and return to the pot.
Did you know.. potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
2
- Chop the onion and crush or mince the garlic. Grate the Parmigiano Reggiano.
- Cut the bell pepper into strips and cut the basil into ribbons.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the burger for 5 - 7 minutes, then remove from the pan and set aside.
- In the same pan, fry the garlic with the onion and bell pepper for 1 - 2 minutes.
3
- Deglaze with a splash of balsamic vinegar and then add the passata, the reserved cooking liquid, the basil and half of the Sicilian herbs.
- Cover with the lid and allow to simmer for 2 - 4 minutes over medium-low heat, then season to taste with salt and pepper.
- Transfer the burger to the sauce. Top the burger with both cheeses and then cover the pan again.
- Lower the heat and cook for 2 - 3 more minutes so as to allow the cheese to melt.
4
- To the potatoes, add the butter and the rest of the Sicilian herbs. Mix well and fry for 1 - 2 minutes over medium-high heat. Season to taste with salt and pepper.
- Serve the potatoes on plates.
- Serve the burger in its sauce alongside.
