Cheeseburger with Caramelised Onion
with salad and potato wedges
Cheddar is de perfecte kaas voor een cheeseburger: vol karakter en met een hoog vetgehalte, waardoor hij goed smelt.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
â…“ piece
[Persian] cucumber
20 g
Grated cheddar
(Contains Milk)
1 piece
Tomato
1 piece
Hamburger bun with sesame seeds
(Contains Sesame, Soy, Wheat, Milk May be present Tree nuts, Gluten)
200 g
Potato wedges
1 piece
Beef-pork burger
(Contains Egg, Wheat May be present Celery, Soy, Mustard)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1 teaspoon
White balsamic vinegar
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the potato wedges for 15 minutes until golden-brown. Season to taste with salt and pepper.
- Meanwhile, slice the onion into half rings.
- Slice half of the tomato and finely dice the rest.
- Melt a knob of butter in a frying pan and fry the burger and the onion over medium-high heat for 8 - 10 minutes or until cooked through. Turn regularly.
- The onion is done when it is soft, sweet and caramelised.
- In the meantime, bake the burger bun in the oven for 4 - 5 minutes.
- Cut 4 slices of cucumber for each burger and set aside, then dice the rest.
- In a salad bowl, combine the white balsamic vinegar with the extra virgin olive oil.
- Season to taste with salt and pepper, then add the diced tomato and cucumber and toss well to combine.
- Cut open the burger bun and spread the bottom half with mustard (see Tip).
- Top with the sliced tomato and cucumber. Add the burger and some of the onion, then finish with the cheddar.
- Serve the burger with the potato wedges and the salad.
Tip: if preferred, serve the mustard separately or not at all.