Bandido sauce (ref. H17) (spicy version) or Premium Cheddar sauce (ref. H35) – 40 g
Arrabiata sauce (ref. H10) – 15 g
Breaded chicken fillets – 2 pcs
Iceberg lettuce (finely chopped) – 10 g
Tomato (sliced) – 2 slices
White onion rings – 2 rings
Frozen potato wedges – 150 g
Hamburger bun – 1 pc
Mixed salad (garnish)
Pickled jalapeños (only for the spicy version) – 3 slices
Preparation
Bake the potato wedges in the oven and heat the chosen sauce according to the instructions on the packaging.
Fry the breaded chicken. Toast the hamburger bun. Spread half of the Bandido sauce on both toasted sides of the bun.
Assemble the burger from bottom to top as follows: bun, iceberg lettuce, tomato, onion, jalapeños, tenders, remaining Bandido sauce and the top part of the bun.
Carefully arrange the burger on a board, along with the potato wedges. Serve with a small mixed salad and Arrabiata sauce (as a substitute for ketchup).
