Beet-iful Bacon Burger on a Black Charcoal Bun
with smoky sauce, fries & tomato-cucumber salad
Compared to other cucumber varieties, Persian cucumbers have a thinner skin, are shorter, nearly seedless and extra crisp. Their flavour is mild and slightly sweet.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Charcoal burger bun
(Contains: Tarwe)
250 g
Potatoes
2 slice
Bacon
⅓ head
Butter lettuce
½ piece
Persian cucumber
½ piece
Red onion
1 piece
Tomato
25 g
Beetroot tortilla chips
30 g
Smoky tomato ketchup
1 piece
Hamburger from Meatier
(Contains: Mosterd May be present: Melk (inclusief lactose), Ei, Selderij, Soja, Gluten, Sesamzaad)
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Mustard
25 g
Flour
30 milliliters
Water
30 milliliters
Sunflower oil
½ tablespoon
Olive oil
½ tablespoon
White balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Peel or thoroughly wash the potatoes and cut them into fries of no more than 1cm thickness. Transfer the fries to a bowl and drizzle with olive oil. Season the fries with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway.
Separate the bacon slices and transfer to another parchment-lined baking sheet. Bake in the oven for 5 minutes, then add the charcoal bun to the same baking sheet and return to the oven for 3 more minutes.
Crush the tortilla chips inside the packet, then transfer to a bowl (see Tip). In another bowl, combine the water with the flour (see pantry for amounts). Coat the burger first with the batter and then with the crushed chips. Heat the sunflower oil in a frying pan over medium-high heat. Fry the burger for 4 - 5 minutes per side or until done.
Tip: you can also use a food processor if preferred.
Slice half of the tomato and dice the rest. Slice the cucumber into crescents. Set aside some lettuce leaves to use later, then roughly chop the rest. Transfer the lettuce, diced tomato and cucumber to a salad bowl. In a small bowl, combine the honey with the white balsamic vinegar and half each of the mustard and mayonnaise. Season to taste with salt and pepper.
Finely chop the onion and transfer to a small bowl. Add the smoky ketchup and the rest of the mustard and mayonnaise, then mix well to combine.
Serve the fries on plates. Cut open the charcoal bun and spread both sides with the smoky sauce. Top with the burger, the bacon, the sliced tomato and the reserved lettuce leaves. Serve the salad alongside and drizzle with the honey-mustard dressing.
