Cheeseburger with Potato Wedges

Name: Cheeseburger with Potato Wedges with butter lettuce & tomato
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 500 g Roseval potatoes; 2 piece Hamburger bun with sesame seeds; 1 piece Onion; 3 piece Tomato; 1 head Butter lettuce; 2 piece Beef-pork burger; 25 g Grated cheddar; 8 milliliters Truffle-style olive oil; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 2 teaspoon Balsamic vinegar; 1 tablespoon [Plant-based] mayonnaise; to taste Extra virgin olive oil; to taste Salt and pepper

with butter lettuce & tomato

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Butter lettuce contains as many as 2 to 4 times more leaves than other common varieties of lettuce. Furthermore, the leaves are all about the same size and are tender and subtle in flavour.

Tags:

Family

Allergens:

Sesamzaad

•Soja

•Tarwe

•Melk (inclusief lactose)

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

Roseval potatoes

1 piece

Hamburger bun with sesame seeds

(Contains: Sesamzaad, Soja, Tarwe, Melk (inclusief lactose) May be present: Noten, Gluten)

½ piece

Onion

1 piece

Tomato

1 head

Butter lettuce

1 piece

Beef-pork burger

(Contains: Tarwe, Ei May be present: Selderij, Soja, Mosterd)

15 g

Grated cheddar

(Contains: Melk (inclusief lactose))

4 milliliters

Truffle-style olive oil

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

1 teaspoon

Balsamic vinegar

½ tablespoon

[Plant-based] mayonnaise

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4098 kJ

Calories979 kcal

Fat53.3 g

Saturated Fat16.8 g

Carbohydrate88.3 g

Sugar11.8 g

Dietary Fiber14.7 g

Protein36.4 g

Salt2.4 g

Trans Fat0.3 g

Potassium318.6 mg

Calcium27.8 mg

Iron0.4 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

•Bowl

•Baking Sheet with Baking Paper

•Salad Bowl

•Small Bowl

•Fryingpan with lid

Cooking Steps

Preheat the oven to 220°C. Peel or thoroughly wash the potatoes, then cut them into wedges and transfer to a bowl.
Drizzle with the olive oil and season with salt and pepper, then toss well to coat.
Transfer the potato wedges to a parchment-lined baking sheet and bake for 30 - 40 minutes, tossing halfway (see Tip).
Bake the burger bun during the final 4 - 5 minutes of cooking time.

Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve just two thirds of the potatoes. You can keep the rest of them to use the next day.

Slice the onion into half rings. Slice the tomato and set aside two slices for each burger. Separate the lettuce leaves.
Transfer the tomato and lettuce to a salad bowl along with the balsamic vinegar and extra virgin olive oil.
Toss well to combine, then season to taste with salt and pepper.
In a small bowl, combine the mayonnaise with the truffle-style olive oil.

Melt the butter in a frying pan over medium-low heat and fry the onion for 4 - 6 minutes.
Turn the heat up to medium-high and then fry the burger alongside the onion for 1 - 2 minutes.
Flip the burger and top with the cheddar, then cover with the lid.
Turn the heat to low and allow the cheese to melt for 2 - 3 minutes.

Cut open the burger bun and top with some of the lettuce and the reserved sliced tomato.
Top with some of the fried onion and then with the cheeseburger. Drizzle the cooking juices from the frying pan over the burger.
Serve with the potato wedges, the salad and truffle mayonnaise.