BBQ Chicken Burger with Crispy Onions
with rainbow baby potato salad in honey-mustard dressing
It isn't the type of potato that determines whether or not a potato is a baby potato, but the time it's harvested. By harvesting potatoes when they're young, they maintain their delicate flavour and structure.
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
100 g
Chicken mince with Italian seasoning
5 g
Panko breadcrumbs
(Contains: Tarwe)
1 piece
Hamburger bun with sesame seeds
(Contains: Tarwe, Sesamzaad, Soja, Melk (inclusief lactose) May be present: Noten, Gluten)
200 g
Baby potatoes
25 g
BBQ Sauce
(Contains: Zwaveldioxide en sulfiet, Mosterd)
15 g
Grated cheddar
(Contains: Melk (inclusief lactose))
1 piece
Tomato
15 g
Crispy fried onions
(Contains: Tarwe May be present: Noten, Gluten, Sesamzaad, Pinda's)
20 g
Honey-mustard dressing
(Contains: Mosterd)
50 g
Rainbow slaw mix
1 head
Butter lettuce
2.5 g
Fresh dill
(May be present: Selderij)
Not included in your delivery
½ tablespoon
Sunflower oil
30 milliliters
Water
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- In a bowl, combine the chicken mince with the panko breadcrumbs. Season with salt and pepper, then shape the mixture into burger patties.
- Heat the sunflower oil in a frying pan over medium-high heat.
- Fry the chicken burger for 4 minutes, then flip and top with the cheese. Fry for another 4 minutes.
- In the meantime, halve the baby potatoes and transfer to a large microwave-safe bowl.
- Add a pinch of salt, the butter and the water (see pantry for amounts). Cover the bowl with plastic wrap and pierce several holes on top.
- Microwave on high for 5 - 6 minutes or until soft when tested with a fork.
- Remove the plastic wrap and allow to cool.
- Meanwhile, slice the tomato.
- Set aside some lettuce leaves to use later for the burger, then roughly shred the rest.
- In a bowl, combine the slaw mix with the mayonaise. Season to taste with salt and pepper.
- Finely chop the dill.
- Cut open the burger bun and top with the burger, BBQ sauce, crispy onions and reserved lettuce leaves, along with some of the slaw and tomato.
- In a large salad bowl, combine the shredded lettuce, dill and baby potatoes with the rest of the tomato and slaw mix. Add the honey mustard dressing and season to taste with salt and pepper, then toss well to combine.
- Serve the burger with the salad alongside.
