Surfboard Burger Inspired By Stitch
with balsamic potatoes & cucumber salad
Humans have been eating garlic for almost 4000 years! No wonder it's a staple in so many dishes and cuisines from around the world.
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
1 piece
Tomato
2.5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
1 piece
Garlic
½ piece
Red onion
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
100 g
Beef mince with Italian seasoning
(Contains: Selderij, Soja, Gluten, Ei, Mosterd, May contain traces of allergens)
200 g
Potatoes
½ piece
Cucumber
1 piece
White demi-baguette
(Contains: Sesamzaad, Gluten, Melk (inclusief lactose), Noten, May contain traces of allergens, Tarwe, Gluten, Rogge)
Not included in your delivery
1 teaspoon
Mustard
½ tablespoon
[Plant-based] mayonnaise
1 teaspoon
White balsamic vinegar
¼ tablespoon
Extra virgin olive oil
¼ tablespoon
Olive oil
¼ tablespoon
[Plant-based] butter
2 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. Chop the onion. Peel the garlic and set aside half for later use, then crush or mince the rest. Peel or thoroughly wash the potatoes and then slice them into rounds of 0.5cm thickness. Transfer to a pot or saucepan and submerge with water. Boil the potatoes for 6 - 7 minutes, covered, then drain.
Melt the butter in a frying pan over medium-high heat and fry the potatoes for 7 minutes until golden-brown. Add the minced garlic, along with half each of the onion and and balsamic vinegar. Fry for 3 more minutes, seasoning to taste with salt and pepper.
Dice the tomato and chop the basil into ribbons, then transfer both to a bowl. Add the extra virgin olive oil and the rest of the balsamic vinegar, then toss well to combine. Season to taste with salt and pepper, then set aside. Bake the demi baguette in the oven for 6 - 8 minutes.
Use a peeler or cheese slicer to shave the cucumber into thin ribbons, then transfer to a salad bowl. Add the mustard, the white balsamic vinegar and the mayonnaise. Mix well, seasoning to taste with salt and pepper, then set aside. In a bowl, combine the mince with the rest of the onion. Shape this mixture into a long ovaluar burger patty, so as to make the surfboard!
Heat the olive oil in a frying pan over medium-high heat. Fry the burger for 2 minutes per side, then top with the grated cheese. Reduce the heat and cover with the lid so as to allow the cheese to melt.
Cut open the demi baguette and rub the insides with the reserved garlic. Spread with some mayonnaise as preferred, then add the 'surfboard' burger patty and the bruschetta topping. Serve the burger with the cucumber 'waves' and potato rounds alongside.
Did you know.. tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer in lycopene!
