Double smashed cheese burger on streetfood bun

• Heat a drizzle of oil in a lidded frying pan over medium-high heat. 
• Halve the chicken burger and place it in the frying pan. Smash the chicken burger with a spatula into a thin burger and repeat with every half until you have two smash burgers per person (see Tip). Fry for 3 - 4 minutes per side.
• Chop the onion into half rings and add the onions to the pan with the burger (see Tip).

Tip: Use a second spatula to get the burger off the other spatula when it sticks.

Tip: If you like raw onion in your burger, save some for serving.

• In the meantime, mix the mayonnaise with pepper and salt in a salad bowl. Add extra virgin olive oil to taste.
• Core and dice the apple and add to the salad bowl.
• Mix the shredded red cabbage in the salad bowl, but save a bit of the cabbage for the burgers.

• Transfer the charcoal burger buns to one side of a parchment-lined baking sheet.
• Add the potato wedges on the other side and sprinkle the Sicilian style herbs.
• Roast for 5 - 6 minutes in the oven.

• Divide the shredded mature cheese over the burgers. Cover with the lid and let the cheese melt for 1 - 2 minutes over low to medium heat.
• Slice the charcoal burger bun open and divide the gochujang evenly on each side.
• Add the double cheeseburger, red cabbage, fried onions, and, optionally, raw onion.