Hamburger with Cheesy Basil Pesto Mash
with oregano courgette, fried onions & spinach
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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 (see pantry for amount). 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 a drizzle of 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 a knob of butter in a frying pan over medium-high heat. Fry the onion with the burger for 3 - 4 minutes per side.
- Remove the burger from the pan and set aside under aluminum 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 a knob of butter and a splash of cooking liquid as preferred.
- Stir in the cheese, the basil and the basil crème. Season to taste with salt and pepper.
- Serve the mashed potatoes on plates and arrange everything on top.
- Finish with the balsamic onions.
