Hamburger with Cheesy Basil Pesto Mash

Name: Hamburger with Cheesy Basil Pesto Mash with oregano courgette, fried onions & spinach
Total time: 25 min
Yield: 2
Cuisine: Dutch
Ingredients: 50 g Pesto cheese cubes; 500 g Potatoes; 1 piece Courgette; 1 piece Onion; 100 g Spinach; ⅔ sachet(s) Dried oregano; 15 milliliters Basil crème; 10 g Fresh basil; 2 piece Hamburger from Meatier; 1 piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; 2 tablespoon [Plant-based] butter; 1 tablespoon White balsamic vinegar; to taste Salt and pepper

with oregano courgette, fried onions & spinach

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While you might associate basil mostly with Italian food, it actually originated in India over 4,000 years ago, before slowly making its way to Europe - and now to your plate!

Tags:

Family

Allergens:

Melk (inclusief lactose)

•Mosterd

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

25 g

Pesto cheese cubes

(Contains: Melk (inclusief lactose))

250 g

Potatoes

½ piece

Courgette

½ piece

Onion

50 g

Spinach

⅓ sachet(s)

Dried oregano

10 milliliters

Basil crème

5 g

Fresh basil

(May be present: Selderij)

1 piece

Hamburger from Meatier

(Contains: Mosterd May be present: Selderij, Melk (inclusief lactose), Ei, Soja, Gluten, Sesamzaad)

Not included in your delivery

½ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

1 tablespoon

[Plant-based] butter

½ tablespoon

White balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3393 kJ

Calories811 kcal

Fat47.3 g

Saturated Fat23.3 g

Carbohydrate57.8 g

Sugar10.2 g

Dietary Fiber13.7 g

Protein34.1 g

Salt3.2 g

Potassium1441.3 mg

Calcium117 mg

Iron3.4 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

•Pan

•Tall-Sided Pan

•Aluminum Foil

•Casserole

•Potato Masher

Cooking Steps

Peel or thoroughly wash the potatoes and cut them into rough pieces.
Transfer to a pot or saucepan and submerge with water, then crumble in the stock cube and boil for 12 - 15 minutes.
Reserve a small amount of cooking liquid, then drain and return to the pot.
Meanwhile, slice the onion into half rings and cut the courgette into 5cm batons.

Heat the olive oil in a deep frying pan over medium-high heat. Fry the courgette with the oregano for 5 - 7 minutes.
When the courgette is done, stir in the spinach and allow to wilt and reduce, then season with salt and pepper.
Meanwhile, melt half of the butter in a frying pan over medium-high heat. Fry the onion with the burger for 2 - 3 minutes per side.
Remove the burger from the pan and set aside under aluminium foil.

Deglaze the onion with the white balsamic vinegar, then keep warm over medium heat until serving. Season with salt and pepper.
Chop the basil into ribbons.
Meanwhile, mash the potatoes with the rest of the butter and a splash of cooking liquid as preferred.
Stir in the pesto cheese cubes, the basil and the basil crème. Season to taste with salt and pepper.