Name: American Glazed No-Fish Hamburger with potato wedges with potato wedges and ravigotte sauce
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 stuk(s) Plantaardige visburger; 2 stuk(s) Hamburgerbol met sesam; 2 zakje(s) Zoet-pittige chilisaus; 400 gram Aardappelen; 1 zakje(s) Geel mosterdzaad; 1 stuk(s) Venkel; 1 stuk(s) Rode ui; 1 stuk(s) Gele wortel; 80 gram Ravigotesaus; 1 zakje(s) BBQ-rub; 1 el Suiker; 2 el Rodewijnazijn; 2 el Olijfolie; naar smaak Peper en zout; 1 el [Plantaardige] roomboter

Nederlands

HelloFresh

Recepten

American Glazed No-Fish Hamburger with potato wedges

with potato wedges and ravigotte sauce

Krijg tot € 100 korting + 2 maanden gratis extra's

Allergenen :

Tarwe

•Gluten

•Soja

•Melk (inclusief lactose)

•Sesamzaad

•Mosterd

•Ei

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd20 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Plantaardige visburger

(Bevat: Tarwe, Gluten, Soja)

1 stuk(s)

Hamburgerbol met sesam

(Bevat: Tarwe, Gluten, Soja, Melk (inclusief lactose), Sesamzaad Kan bevatten: Noten, Gluten)

1 zakje(s)

Zoet-pittige chilisaus

200 gram

Aardappelen

½ zakje(s)

Geel mosterdzaad

(Bevat: Mosterd)

½ stuk(s)

Venkel

½ stuk(s)

Rode ui

½ stuk(s)

Gele wortel

40 gram

Ravigotesaus

(Bevat: Mosterd, Ei)

½ zakje(s)

BBQ-rub

Zelf toevoegen

½ el

Suiker

1 el

Rodewijnazijn

1 el

Olijfolie

naar smaak

Peper en zout

½ el

[Plantaardige] roomboter

Voedingswaarden

Energie (kJ)3936 kJ

Energie (kcal)941 kcal

Vetten44.3 g

waarvan verzadigd8.9 g

Koolhydraten111.8 g

waarvan suikers19.9 g

Vezels18.8 g

Eiwitten23.3 g

Zout3 g

Trans Fat2.5 g

Potassium461.3 mg

Calcium80.5 mg

Iron1.6 mg

Benodigdheden

•Box Grater

•Hapjespan

•Saladekom

•Koekenpan

Instructies

Preheat the oven to 200°C.
Boil plenty of salted water in a deep frying pan. Wash or peel the potatoes, then cut them into wedges. Parboil for 6 - 8 minutes, covered, then drain and set aside.
Slice the onion into thin half rings. Grate the yellow carrot.
Quarter the fennel and remove the tough core, then chop the fennel into thin strips.

In a salad bowl, mix the red wine vinegar with the sugar.
Add the onion, fennel, yellow carrot, and mustard seeds and season with salt and pepper to taste.
Mix everything together and set aside, stirring occasionally so the flavours can sink in.

Did you know... 200g fennel provides almost a quarter of the RDA of potassium. Potassium is important for regulating our nervous system and for maintaining fluid levels in our cells.

Add the olive oil and BBQ spices* to the potatoes. Fry for 5 - 7 minutes over medium-high heat, tossing regularly. Season to taste with salt and pepper.
Bake the bun for 3 - 5 minutes in the oven.
Melt a knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the fish burger for 2 minutes per side until evenly golden-brown.
In the last minute, add the sweet chilli sauce and coat the burger until fully covered.

*Take care, this ingredient is spicy! Use as preferred.

Cut open the bun and top the base with the burger.
Spread the ravigotte sauce over the top of the bun, add some pickled vegetables, and then close the burger.
Serve with the rest of the pickled vegetables and potato wedges on the side.