Boekoeloekoe Burger on a Carrot Bun
with potato wedges, fried egg & cucumber salad- Ei
- Tarwe
- Haver
- Selderij
- Melk (inclusief lactose)
- Soja
- Gluten
- Sesamzaad
- Noten
- Walnoten
- Noten
- Sesamzaad
- Melk (inclusief lactose)
- Soja
- Lupine
- Gluten
- Pinda's
- May contain traces of allergens
- Mosterd
- Selderij
- Ei
You'll flavour this meat-free burger with boekoeloekoe burger mix, which contains no less than 15 different herbs, spices and vegetables!
Ingredients
200 g
Potatoes
½ piece
Onion
1.5 piece
Egg
(Contains: Ei)
20 g
Boekeloekoe burger mix
(Contains: Tarwe, Haver, Selderij May be present: Noten, Sesamzaad, Melk (inclusief lactose), Soja, Lupine, Gluten, Pinda's)
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
½ piece
Cucumber
20 g
Arugula & lamb's lettuce
1 piece
Carrot bun
(Contains: Tarwe, Soja, Gluten, Sesamzaad May be present: Noten, Melk (inclusief lactose), Lupine, Gluten, Mosterd, Selderij, Ei)
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Sesamzaad, Pinda's)
½ piece
Roma tomato
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1 teaspoon
Mustard
1 teaspoon
White balsamic vinegar
1 tablespoon
Olive oil
15 milliliters
[Plant-based] milk
1.25 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Peel or thoroughly wash the potatoes and cut them into wedges, then transfer to a bowl. Drizzle lightly with olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast for 30 - 35 minutes. Chop the onion very finely. In a bowl, beat half an egg per person.
Weigh the boekoeloekoe mix and then transfer to a large bowl along with the grated cheese, milk, beaten egg and half of the 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 the next day!
In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar and a quarter tablespoon mayonnaise per person, along with the rest of the chopped onion (see Tip). Dice the cucumber and tomato and transfer to the salad bowl, along with the walnuts (see Tip). Reserve some of the lettuce for the burger, then add the rest to the dressing and toss well to combine.
Tip: if you don't like raw onion, fry it with the burger instead.
Shape the boekoeloekoe mix into burger patties. Heat a drizzle of olive oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the burger for 4 - 5 minutes per side. Meanwhile, heat a light drizzle of olive oil in another frying pan and fry the egg. Season to taste with salt and pepper.
In the meantime, bake the carrot bun for 4 - 6 minutes. In a small bowl, combine the rest of the mayonnaise with the honey and the mustard.
Cut open the carrot bun and top with the reserved lettuce and boekoeloekoe burger. Spread 1 tbsp of the honey mustard sauce over the burger, then top with the fried egg. Serve the burger with the salad and potato wedges, along with the rest of the honey mustard sauce.
