Chicken Cheeseburger with Sesame Mayo & Zesty Peanut Slaw
on a charcoal bun with potato wedges & fresh herbs
There is a new ingredient in your box! This charcoal burger bun is slightly sweet in flavour, and a real eye-catcher on your plate.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
1 piece
Chicken burger from Oranjehoen
½ piece
Onion
10 milliliters
Sesame oil
(Contains: Sesamzaad)
½ sachet(s)
Korean-style spice mix
(Contains: Sesamzaad, Tarwe, Soja, Gluten)
100 g
Rainbow slaw mix
½ piece
Romano pepper
5 g
Fresh coriander & mint
(May be present: Selderij)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
1 piece
Charcoal burger bun
(Contains: Tarwe)
½ piece
Lime
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
Not included in your delivery
2 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Olive oil
½ tablespoon
White wine vinegar
1.5 teaspoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- 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 heat. Fry the potato wedges for 15 - 18 minutes, tossing regularly.
- Season to taste with salt and pepper.
- Transfer the potato wedges to a parchment-lined baking sheet.
- Scatter over half of the Korean-style spices, then toss well to combine.
- Add the charcoal bun alongside and bake in the oven for 5 - 6 minutes.
- Meanwhile, slice the onion into half rings and cut the Romano pepper into thin strips.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the burger for 2 - 3 minutes.
- Add the onion and fry for 5 more minutes, turning regularly.
- Top the burger with the cheese, then cover with the lid. Allow the cheese to melt for 1 - 2 minutes over low-medium heat.
- Quarter the lime and squeeze a quarter per person into a salad bowl.
- Add the vinegar, two thirds of the soy sauce and half of the mayonnaise.
- Mix well to combine, seasoning with salt and pepper.
- Roughly chop the fresh herbs and the peanuts.
- Set aside some of the slaw mix to use later, then add the rest to the salad bowl.
- Add the Romano pepper, the fresh herbs and the peanuts, then toss well to combine with the dressing.
- In a small bowl, combine the sesame oil with the rest of the soy sauce, mayonnaise and Korean-style spices.
- Cut open the charcoal bun and spread both sides with half of the sesame mayonnaise.
- Top with the burger, the reserved slaw mix and the fried onion.
- Serve with the slaw and the potato wedges, along with the rest of the sesame mayonnaise and lime wedges.
