Ingredients

• 2 hamburger buns
• 1 tablespoon sesame seeds (optional)
• 80 g smoked bacon (thin slices)
• 1/2 iceberg lettuce
• 4 tablespoons fried onion (store-bought or homemade)
• 1 medium jar pickled cucumbers (e.g. gherkins)
• 1 tomato
• chives

Fried cheese

• 120 g camembert cheese
• 1 egg
• 3 tablespoons breadcrumbs

Chicken

• 300 g chicken, 2 fillets
• 2 tablespoons gyros/kebab seasoning
• 1 tablespoon lemon juice
• 2 teaspoons honey
• 1 tablespoon olive oil

Sauce

• 3 tablespoons ketchup
• 1/2 cup mayonnaise
• 1 tablespoon yogurt

Preparation

1. Cut the buns in half (lengthwise, as if for filling). Dice the bottom halves and toast them in a dry pan, then place them on the bottom of the salad bowl. Do the same with the top halves of the buns, adding sesame seeds toward the end so they toast lightly. Set the sesame-topped bun tops aside for later.
2. Prepare the fried cheese: cut the camembert into cubes, coat in beaten egg and then in breadcrumbs. Fry briefly in a pan, in a tablespoon of oil, until soft inside. Place on top of the croutons in the salad bowl.
3. Cut the bacon into pieces about 2 cm and render the fat, lightly browning it in the pan. Add another salad layer of the fried bacon.
4. Prepare the chicken: clean the chicken fillets of membranes and cartilage, cut into cubes, season with salt, pepper and gyros seasoning. Fry in a greased pan for about 4 minutes, stirring occasionally, and toward the end drizzle with a mixture of lemon juice, honey and olive oil. Add to the salad. Drizzle with ketchup.
5. Rinse the iceberg lettuce and dry thoroughly, shred it, and arrange it in the salad bowl. Sprinkle with crispy fried onion.
6. Mix the mayonnaise with the yogurt and drizzle over the salad.
7. Add chopped pickled cucumbers (cut small gherkins lengthwise) and diced tomato to the salad.
8. Cover with the reserved bun top and sprinkle with sesame seeds. Sprinkle with chives.