Hamburger with Caramelised Endive
with roast potatoes & mesclun salad- Mosterd
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Melk (inclusief lactose)
- Ei
- Selderij
- Soja
- Gluten
Mesclun is a French salad mix that originates from the Provence region. Its name means "mixture" in the Provençal dialect, and as it only includes young salad leaves, it's typically very tender.
Ingredients
1.5 piece
Endive
200 g
Potato rounds
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
30 g
Mesclun
1 piece
Hamburger from Meatier
(Contains: Mosterd May be present: Sesamzaad, Melk (inclusief lactose), Ei, Selderij, Soja, Gluten)
Not included in your delivery
¼ teaspoon
Mustard
1 tablespoon
[Plant-based] butter
¼ teaspoon
White wine vinegar
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Cut the endive into wedges, leaving the core intact so as to keep the leaves together.
- Transfer the potato rounds to a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt and pepper, then roast in the oven for 14 - 16 minutes.
- Melt a knob of butter in a deep frying pan over high heat and fry the endive for 1 minute.
- Lower the heat and season with salt and pepper, then cover with the lid and allow to stew for 10 - 15 minutes.
- Turn the heat to medium-high, then carefully stir in the honey and allow to caramelise for 2 minutes (see Tip).
Tip: if you're cooking for children, taste the endive before serving and add extra honey as necessary if it is too bitter.
- In a salad bowl, combine the mustard with the white wine vinegar and the extra virgin olive oil.
- Season to taste with salt and pepper, then add the mesclun and toss well to combine with the dressing.
- Heat a clean frying pan over high heat.
- Toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
- Melt a knob of butter in the same pan over medium-high heat. Fry the burger for 3 - 4 minutes per side. Season with salt and pepper.
- Serve the endive, potatoes and burger with the salad and the mayonnaise.
- Garnish the salad with the pumpkin seeds.
