Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4


  • 5 large potatoes (e.g. Rooster potatoes) (approximately 1 kg)
  • 1 tbsp olive oil


  • 4 chicken breasts
  • 2 tbsp olive oil
  • 4 smoked rashers
  • 2 avocados
  • 4 ciabatta or hamburger rolls
  • 4 slices mature Cheddar cheese
  • 4 handfuls baby spinach
  • Mayonnaise, to serve

Cajun seasoning

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika
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Preparation time: 20 MIN Cooking time: 40 MIN
  1. Heat the oven to 200°C (Gas 6) a pan of water to the boil.
  2. Cut the potatoes into wedges. Bring a pan of water to the boil and cook them for about 7 minutes. Drain and leave to steam for 5 minutes. Spread them onto a large baking sheet and toss with the olive oil and a pinch of salt. Roast for 30 minutes, until golden brown and crispy.
  3. Meanwhile, to make the burger, mix the Cajun seasoning ingredients together with salt and pepper and set aside. Heat the grill to a high heat. Flatten out the chicken breasts on a board, drizzle half the oil over and toss in the seasoning to coat.
  4. Fry the chicken in olive oil in a large frying pan for 5 minutes on each side until cooked through. Fry the bacon alongside it.
  5. Halve and remove the stone from the avocados and toast the inside of the buns. Grill the mature Cheddar cheese on the halved buns until they are melted.
  6. To serve, assemble the burger using mayonnaise, a handful of spinach, the bacon, avocado and chicken. Add the potato wedges and serve and enjoy!

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