Teriyaki Chicken Burger
with potato wedges & crunchy salad
In this recipe, you'll make chicken burgers with a twist! You'll glaze the burgers with teriyaki sauce and honey for a sweet and savoury taste sensation.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
175 g
Potatoes
½ piece
Onion
25 g
Teriyaki sauce
(Contains: Tarwe, Gluten, Soja May be present: Soja)
½ head
Butter lettuce
⅔ piece
Yellow carrot
1 piece
Hamburger bun with sesame seeds
(Contains: Tarwe, Gluten, Soja, Melk (inclusief lactose), Sesamzaad May be present: Noten, Gluten)
1 piece
Chicken burger from Oranjehoen
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1 teaspoon
White wine vinegar
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Cut the potatoes into wedges, then transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and bake in the oven for 25 - 35 minutes, or until golden-brown.
- Slice the onion into thin half rings.
- Melt a knob of butter in a frying pan over medium-high heat and fry the onion for 1 minute.
- Add the burger and fry for 7 minutes, turning regularly.
- Add the teriyaki sauce and the honey and cook for 1 more minute.
- In a salad bowl, combine the white wine vinegar and the extra virgin olive oil with half of the mayonnaise. Season to taste with salt and pepper.
- Finely chop the lettuce and grate the carrot.
- Transfer both to the bowl and toss well to combine with the dressing.
- Cut open the burger bun and top with some of the salad, the burger and some of the fried onion.
- Serve the burger with the salad alongside.
- Serve with the potato wedges and the rest of the mayonnaise.
