Bulgogi glazed boekoeloekoe burger
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Bulgogi glazed boekoeloekoe burger

With rice, broccoli and kimchi sauce

Labels:
Veggie
Allergenen :
Tarwe
•Haver
•Selderij
•Ei
•Melk (inclusief lactose)
•Zwaveldioxide en sulfiet
•Sesamzaad
•Vis
•Soja
•Pinda's

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

Bereidingstijd35 minuten
oventijd25 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

20 gram

Boekoeloekoe-burgermix

(Bevat Tarwe, Haver, Selderij Kan bevatten Noten, Sesamzaad, Melk (inclusief lactose), Soja, Lupine, Gluten, Pinda's)

1.5 stuk(s)

Ei

(Bevat Ei)

15 gram

Geraspte Goudse kaas

(Bevat Melk (inclusief lactose))

½ stuk(s)

Ui

20 gram

Bulgogisaus

(Bevat Zwaveldioxide en sulfiet, Tarwe, Sesamzaad, Vis, Soja)

180 gram

Broccoli

½ stuk(s)

Knoflookteen

20 gram

Kimchisaus

10 gram

Gezouten pinda's

(Bevat Pinda's Kan bevatten Noten, Sesamzaad)

60 gram

Witte langgraanrijst

Zelf toevoegen

15 ml

[Plantaardige] melk

¾ el

Zonnebloemolie

naar smaak

Peper en zout

¼ tl

Wittewijnazijn

¼ el

[Plantaardige] mayonaise

25 ml

Water

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Voedingswaarden

Energie (kJ)2897 kJ
Energie (kcal)692 kcal
Vetten33.1 g
waarvan verzadigd7.7 g
Koolhydraten67.1 g
waarvan suikers9.6 g
Vezels8.2 g
Eiwitten28 g
Zout1.9 g

Benodigdheden

•Grote kom
•Pan
•Koekenpan
•Hapjespan
•Kleine kom

Instructies

1

Chop half of the onion very finely. Chop the other half into half rings. In a large bowl, beat half an egg per person. Add the boekoeloekoe mix along with the grated cheese, milk, and finely chopped onion (see Tip). Mix well, adding an extra splash of milk if the mixture is too dry, then chill in the fridge for 15 minutes.

Tip: eating alone or with an odd number? For convenience, prepare the entire boekoeloekoe mix. You can enjoy the leftover burger another time!

2

Cut the head of the broccoli into florets and dice the stem. Crush or mince the garlic. Weigh out the rice. Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside. Wait until the burgers have finished resting for 15 minutes before continuing to the next step.

3

Shape the boekoeloekoe mix into burger patties. Heat a small drizzle of sunflower oil in a frying pan over medium heat. When the pan is nice and hot, fry the burger for 4 - 5 minutes per side. At the last minute, turn off the heat, add the bulgogi sauce on top of the burgers, and flip a couple of times to coat.

4

In the meantime heat a small drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the broccoli and the rest of the onion for 5 - 7 minutes. Add the garlic and fry for another minute. Deglaze with the water, then cover with the lid and cook for 4 - 5 minutes over medium-low heat. Add half of the kimchi sauce* and toss to combine. Season to taste with salt and pepper.

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

5

Heat a small drizzle of sunflower oil in a frying pan over medium-high heat and fry one egg per person. In a small bowl, combine the mayonnaise, vinegar and the rest of the kimchi sauce to make the sauce.

6

Serve the rice on plates. Top with the broccoli and boekoeloekoe burger. Serve the egg on top of the burger. Drizzle over the kimchi sauce and garnish with the peanuts. 

Did you know... broccoli is considered a superfood, and for good reason - not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.