Hamburguesa colombiana is a layered street-food burger, topping a grilled patty with a fried quail egg, thin potato sticks and a sweet-sour pineapple sauce, all held together with a whole-grain bun. Made in the air fryer, the potato sticks use far less oil than traditional frying. Preparing each layer separately takes time, but the balance of flavours makes it worth it.
Spread the thin potato sticks in the air fryer basket and cook at 200°C for eighteen minutes, shaking occasionally, until crisp.
Mix the mayonnaise, ketchup and diced pineapple together to make a sweet-sour sauce, and chill it until serving.
Knead the ground beef with salt and pepper and shape into four patties, then cook in the air fryer at 200°C for twelve minutes, flipping halfway. If you do not have an air fryer, cook them on a rack in a preheated oven at the same temperature.
Fry the quail eggs in a small pan with a little oil for two minutes, until the whites have set.
Layer the bottom bun with lettuce, tomato and the patty, then top with the crisp potato sticks, two quail eggs and the pineapple sauce before closing the bun.
Remember the quail eggs have thin shells when you crack them; a hard tap will burst the yolk. Allergens: contains wheat (gluten), egg.
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