Homemade Cheeseburger with Balsamic Potatoes & Cucumber Salad
one simple recipe with extra flavours for parents!
Easily adapt this recipe to suit younger palates without compromising on flavour on your own plate. Keep it simple for the kids and enjoy the special ingredients that we've added just for you!
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
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
Stonebaked sourdough bun
(Contains: Sesamzaad, May contain traces of allergens, Tarwe, Gluten, Rogge)
10 milliliters
Basil crème
Not included in your delivery
1 teaspoon
Mustard
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
White balsamic vinegar
¼ tablespoon
Extra virgin olive oil
¼ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
2 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- 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.
- Chop the onion. Peel the garlic and set aside half for later use, then crush or mince the rest.
- Melt a knob of 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, then transfer to a bowl.
- Add the basil crème, 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.
- Cut the cucumber into thin matchsticks and transfer to a salad bowl.
- Add the mustard and white balsamic vinegar, along with half of 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 burger patty.
- Cut open the bread roll and toast in the oven for 4 - 5 minutes.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat.
- Fry the burger for 2 - 3 minutes per side, then top with the cheese.
- Reduce the heat and cover with the lid so as to allow the cheese to melt.
- Serve the cucumber salad and balsamic potatoes on plates.
- For parents: rub the insides of the bread roll with the reserved garlic.
- Spread all of the bread rolls with the rest of the mayonnaise and top with the burger patties.
- For parents: add the topping.
