Burger in Creamy Sundried Tomato Sauce
with roasted vegetables & fresh herbs4.5(1,5K)
Calories
:
805 kcalProtein
:
26.5g proteinTotal
:
45 minutesDifficulty
:
MediumFamily
Allergens:
- Zwaveldioxide en sulfiet
- Milk (including lactose)
- Ei
- Tarwe
- Selderij
- May contain traces of allergens
- Soja
- Mosterd
Tomato tapenade is a zesty blend of ripe and sundried tomatoes, olives and capers, with garlic and herbs. This savoury spread is perfect for topping bread or adding to dishes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Bell pepper
½ piece
Onion
20 g
Tomato tapenade
(Contains: Zwaveldioxide en sulfiet May be present: Selderij)
200 g
Potatoes
½ piece
Garlic
½ sachet(s)
Italian seasoning
1 piece
Carrot
5 g
Fresh flat leaf parsley & basil
75 g
Cooking cream
(Contains: Milk (including lactose))
1 piece
Beef-pork burger
(Contains: Ei, Tarwe May be present: Selderij, Soja, Mosterd)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
50 milliliters
Low sodium vegetable stock
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3367 kJ
Calories805 kcal
Fat48.6 g
Saturated Fat16.9 g
Carbohydrate67.1 g
Sugar19.5 g
Dietary Fiber11.6 g
Protein26.5 g
Salt1.9 g
Trans Fat0.3 g
Potassium1461 mg
Calcium68.3 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat the oven to 200°C.
- Cut the carrot into 5cm batons. Wash the potatoes, then cut them into chunks.
- Transfer both to a large bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet, leaving enough space to add the bell pepper later. Roast for 5 - 10 minutes.
2
- Cut the bell pepper into strips.
- Add the bell pepper to the carrots and potatoes and return to the oven for 15 more minutes.
- In the meantime, chop the onion and crush or mince the garlic.
- Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the burger with the onion, garlic and tomato tapenade for 4 minutes.
3
- Meanwhile, prepare the stock. Finely chop the fresh herbs.
- Flip the burger and add the Italian herbs, then fry for 4 more minutes or until done.
- Deglaze with the balsamic vinegar and the cream, then add the stock.
- Allow the sauce to cook gently for 5 - 7 minutes over low heat.
4
- Serve the roasted vegetables with the burger and creamy sauce.
- Garnish with the fresh herbs and serve with mayonnaise alongside.
