Hamburger with Piccalilli
with sour cream salad & baby potatoes
You'll give this burger an original twist by adding piccalilli, a popular British product inspired by Indian cuisine.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Pre-cooked halved baby potatoes [skin-on]
1 piece
Cucumber
½ piece
Onion
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
50 g
Radicchio & romaine
25 g
Piccalilli
(Contains: Soja, Tarwe, Mosterd)
1 piece
Seasoned hamburger
(May be present: Soja, Gluten, Ei, Mosterd, Selderij)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ teaspoon
Mustard
1 teaspoon
White wine vinegar
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat the olive oil in a frying pan over medium-high heat.
- Fry the baby potatoes for 9 minutes, covered, then remove the lid.
- Season with salt and pepper and fry for 5 more minutes.
- Slice the cucumber and cut the onion into thin half rings.
- In a salad bowl, combine the extra virgin olive oil with the honey, mustard and white wine vinegar. Season to taste with salt and pepper, then add the sour cream and mix well.
- Add the lettuce, onion and cucumber, then toss well to combine (see Tip).
Tip: if you don't like raw onion, fry it with the burger instead.
- Melt the butter in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the burger for 2 - 3 minutes per side.
- Remove from the pan, season with black pepper and allow to rest under aluminium foil.
- Serve the burger with the potatoes and the salad.
- Taste the piccalilli and then serve it on top of the burger as preferred.
- Serve the mayonnaise with the potatoes.
- Season to taste with salt and pepper, then drizzle with extra virgin olive oil as preferred.
