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Fry the almost bacon crispy in a pan with a little magarine and then drain the strips on a sheet of kitchen paper.
Cut the onion into fine rings, fry for 1 minute in the magarine of the almost bacon and drain as well.
Cut the tomato and cucumber into slices and the white cabbage into fine strings.
Chop the chives finely.
Mix the yoghurt, olive oil, chives, Biofood herb salt into a dressing.
Fry the fried eggs in magarine and heat the hamburger rolls a little.
Spread the dressing on the 4 undersides of the hamburger buns and add the white cabbage.
Put some rucola, a slice of tomato and a few slices of cucumber on top.
Finish with a fried egg and, if necessary, season with the Biofood herb salt.
Put two slices of almost bacon and a few onion rings on top.
Finish with the top of the hamburger buns and, if necessary, hold the burger together with a skewer.