Chicken Burger with a Mexican-Inspired Twist
on brioche with bacon, avocado dip, cheddar & potato wedges- Melk (inclusief lactose)
- Soja
- Tarwe
- Selderij
- May contain traces of allergens
Green chili peppers add a bright, zesty heat to dishes. They’re packed with vitamin C and spice up every bite!
Ingredients
200 g
Potato wedges
1 piece
Brioche bun
(Contains: Melk (inclusief lactose), Soja, Tarwe)
1 piece
Chicken burger from Oranjehoen
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
40 g
Avocado dip
½ piece
Red onion
½ piece
Little gem
½ piece
Romano pepper
½ piece
Tomato
½ piece
Green chili pepper
2.5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
2 slice
Bacon
Not included in your delivery
1 tablespoon
White wine vinegar
½ teaspoon
Olive oil
½ tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] butter
1 teaspoon
Sugar
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Slice half of the onion into crescents and then finely chop the rest. Halve the Romano pepper lengthways, remove the seeds and then cut into thin strips. Chop the green chili pepper* into rings. In a small bowl, combine the white wine wine vinegar with the sugar and season with salt and pepper. Add the green chili pepper and mix well, then set aside, stirring every so often.
*Take care, this ingredient is spicy! Use as preferred.
Heat a clean frying pan over high heat and fry the bacon for 3 - 5 minutes, then remove from the pan and set aside. Heat the olive oil in the same frying pan over medium-high heat. Fry the potato wedges for 15 - 20 minutes, seasoning to taste with salt and pepper.
Melt the butter in a large frying pan over medium-high heat and fry the chicken burger for 4 - 6 minutes on one side, along with the Romano pepper and the onion crescents (see Tip). Flip the burger over and top with the cheddar and bacon, then cover with the lid so as to allow the cheese to melt. Reduce the heat and cook for 4 - 6 minutes or until done. Season with salt and pepper.
Tip: if you're cooking for more than two people, fry the vegetables separately. If you don't like raw onion, fry all of it here.
In the meantime, dice the tomato and finely chop the coriander. Transfer both to a bowl along with the rest of the onion. Drizzle with extra virgin olive oil, then mix well to combine. Season to taste with salt and pepper. Cut off the base of the lettuce and separate the leaves.
Cut open the brioche bun and spread the bottom with the avocado dip. Top with the burger, fried vegetables and several little gem leaves. Add the green chili pepper as preferred.
Serve the chicken burgers with the potato wedges. Garnish the wedges with the tomato salsa and serve with mayonnaise as preferred.
Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
