Mozzarella Chicken Burger with Serrano Ham

Name: Mozzarella Chicken Burger with Serrano Ham on brioche with avocado dip, cherry tomatoes & arugula
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 80 g Avocado dip; 2 piece Chicken burger from Oranjehoen; 40 g Serrano ham; 400 g Pre-cooked halved baby potatoes [skin-on]; 40 g Arugula; 1 piece Onion; 1 bulb(s) Mozzarella; 250 g Red cherry tomatoes; 2 piece Brioche bun; 1 teaspoon Balsamic vinegar; 1 tablespoon Olive oil; 1 tablespoon Extra virgin olive oil; 1 tablespoon Sunflower oil; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

on brioche with avocado dip, cherry tomatoes & arugula

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Traditionally, Serrano ham is dried at high altitudes. It's even named after the Spanish word for highlands: sierra.

Allergens:

Melk (inclusief lactose)

•Soja

•Tarwe

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

40 g

Avocado dip

1 piece

Chicken burger from Oranjehoen

20 g

Serrano ham

200 g

Pre-cooked halved baby potatoes [skin-on]

20 g

Arugula

½ piece

Onion

½ bulb(s)

Mozzarella

125 g

Red cherry tomatoes

1 piece

Brioche bun

Not included in your delivery

½ teaspoon

Balsamic vinegar

½ tablespoon

Olive oil

½ tablespoon

Extra virgin olive oil

½ tablespoon

Sunflower oil

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4383 kJ

Calories1048 kcal

Fat56.5 g

Saturated Fat18 g

Carbohydrate84.5 g

Sugar15 g

Dietary Fiber12.5 g

Protein47.7 g

Salt3.6 g

Potassium75.9 mg

Calcium16.5 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

•Grill or Frying Pan

•Fryingpan with lid

•Salad Bowl

Cooking Steps

Preheat the oven to 220°C.
Transfer the baby potatoes to a parchment-lined baking sheet and drizzle with the olive oil. Season to taste with salt and pepper, then toss well to coat.
Roast in the oven for 15 minutes, tossing halfway.

Meanwhile, halve the cherry tomatoes and slice the mozzarella.
Slice the onion into half rings.
Transfer the Serrano ham to a parchment-lined baking sheet and bake in the oven for 5 minutes, above the potatoes.
Melt the butter in a grill pan over medium-high heat. Cut open the brioche bun, then toast it face-down for 3 - 5 minutes or until lightly browned.

Heat the sunflower oil in a frying pan over medium-high heat and fry the burger for 5 minutes. Flip it over and add the onion, then fry for 3 - 5 more minutes.
In a salad bowl, combine the extra virgin olive oil with the balsamic vinegar. Season to taste with salt and pepper.
Add the cherry tomatoes and the arugula, then toss well to combine with the dressing.

Top the burger with a quarter of the mozzarella, then cover with the lid so as to allow the cheese to melt.
Spread the brioche bun with the avocado dip. Top with some of the salad, then with the burger, Serrano ham and fried onion.
Serve the burger with the baby potatoes. Serve the rest of the salad and mozzarella alongside.