premium burger noah

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 cheese 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.