premium burger noah
With potato wedges and asian coleslaw
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
200 gram
Aardappelen
1 stuk(s)
Oranjehoen kipburger
½ stuk(s)
Ui
15 gram
Geraspte Red Leicester
(Bevat: Melk (inclusief lactose))
10 ml
Sesamolie
(Bevat: Sesamzaad)
½ zakje(s)
Koreaanse kruidenmix
(Bevat: Tarwe, Sesamzaad, Soja)
100 gram
Rodekool, wittekool en wortel
½ stuk(s)
Rode puntpaprika
5 gram
Verse koriander en munt
(Kan bevatten: Selderij)
10 gram
Gezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
½ stuk(s)
Zwart streetfoodbroodje
(Bevat: Tarwe)
½ stuk(s)
Limoen
Zelf toevoegen
2 el
[Plantaardige] mayonaise
½ el
Olijfolie
½ el
Wittewijnazijn
1.5 tl
[Zoutarme] sojasaus
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
Preheat the oven to 200 degrees. Peel or thoroughly wash the potatoes and cut them into wedges. Heat a drizzle of olive oil in a large frying pan over medium-high. Fry the potato wedges for 15 - 18 minutes. Season to taste with salt and pepper. Stir frequently.
In a bowl, mix half of the mayonnaise with the sesame oil, half of the Korean-style spices and one-third of the soy sauce.
Heat a drizzle olive oil in a lidded frying pan on medium-high heat. Fry the chicken burger for 7 - 8 minutes, turning regularly. Meanwhile, chop the onion into half rings. Add the onion to the pan with the burger during the last 5 minutes. Then, scatter the grated red leicester over the burgers. Cover with the lid and let the cheese melt for 1 - 2 minutes over low-medium heat.
Meanwhile, transfer the charcoal burger buns to one side of a parchment-lined baking sheet. Add the potato wedges to the other side and sprinkle the potatoes with the remaining Korean-style spice mix. Roast for 5 - 6 minutes in the oven.
Quarter the lime. In a salad bowl, mix the vinegar with the juice of 1 lime wedge per person, the rest of the soy sauce and mayonnaise. Add the rainbow slaw to salad bowl, but save a bit for the burgers. Thinly slice the Romano pepper. Chop the fresh herbs. Rougly chop the peanuts. Add the Romano pepper, the fresh herbs and peanuts to the bowl. Season with salt and pepper and toss well.
Slice the charcoal burger bun open and divide half of the sesame mayonnaise evenly on each side. Add the chicken cheeseburger, the reserved rainbow slaw and onions. Serve the burger together with the coleslaw, the potato wedges with the rest of the sesame mayonnaise and the lime wedges.
