Recipe for 2 portions
1. make the pickles
Den Backofen auf 220°C (200°C Umluft) vorheizen. Cut the cucumber into thin slices. Combine 2Tbsp light vinegar, 1½tsp sugar and a large pinch of salt. Add the cucumbers and let sit until ready to serve.
2. roast the fries
Die Kartoffeln samt Schale in ca. 2cm breite Spalten schneiden oder der Länge nach vierteln. On a lined baking tray, mix the potatoes with 1Tbsp of neutral oil, the cajun spice mix, a large pinch of salt and a pinch of pepper. Bake in the oven for 20–25min., mixing halfway through baking.
3. caramelise the onions
Peel and halve the onion, then slice thinly. In a small pan, heat up 1Tbsp of neutral oil over medium heat. Add the onions with a pinch of salt and sugar and cook covered for ca. 4min., stirring occasionally. Then remove the lid and continue cooking for 4–6min., until the onions are softened and caramelised.
4. cook the meat
In a medium pan, heat up ½Tbsp of neutral oil over high heat. Add the minced meat. Break the meat up with a wooden spoon, then flatten it on the bottom of the pan, letting it get nicely browned and slightly crispy on the edges, 8–10min. Stir only a few times, making sure to let it get as crispy as possible. Drain any excess grease, if desired.
5. make the sauce
In a small bowl, combine 2Tbsp of mayonnaise, the sriracha sauce, and 1tsp vinegar. Thin with water as desired. Season to taste with salt and pepper.
6. make the salad
Drain the cucumbers in a sieve, reserving 1Tbsp of the liquid in a salad bowl. Mix in 1Tbsp of neutral oil and a pinch of salt and pepper to make a dressing. Cut the tomato into thin wedges and toss in the dressing with the lettuce and cucumbers. In a serving bowl, add the oven fries and top with the mince, the lettuce mix, and the onions. Drizzle with the sriracha sauce, then serve.