Italian-Style Cheeseburger with Basil Crème
with pecorino, potato wedges & arugula salad- Mosterd
- Tarwe
- Gluten
- Milk (including lactose)
- Sesamzaad
- Soja
- Milk (including lactose)
- Ei
- Selderij
- Soja
- Gluten
- Sesamzaad
- May contain traces of allergens
- Noten
There is a special ingredient in your box! The Meatier burger comes from carefully selected cattle, raised under the best conditions, with a comfortable and spacious pasture.
Ingredients
1 piece
Tomato
½ piece
Red onion
½ piece
Garlic
1 piece
Hamburger from Meatier
(Contains: Mosterd May be present: Milk (including lactose), Ei, Selderij, Soja, Gluten, Sesamzaad)
30 g
Arugula
½ piece
Romano pepper
8 milliliters
Basil crème
1 piece
Hamburger bun with sesame seeds
(Contains: Tarwe, Gluten, Milk (including lactose), Sesamzaad, Soja May be present: Noten, Gluten)
10 g
Grated Pecorino DOP
(Contains: Milk (including lactose))
200 g
Potatoes
Not included in your delivery
¼ tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
½ tablespoon
Balsamic vinegar
¾ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Thoroughly wash the potatoes and cut them into wedges (see Tip).
- Transfer the potato wedges to a bowl.
Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve the burger without the potatoes. You can keep them to use another time.
- Drizzle the potato wedges with olive oil.
- Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and bake in the oven for 25 - 35 minutes, or until golden-brown.
- Crush or mince the garlic.
- Set aside half of the onion and then slice the rest into half-rings (see Tip).
- Cut the Romano pepper into strips.
Tip: the garlic and the rest of the onion will be served raw, but if preferred you can add them both to the frying pan in the next step. In that case, slice all of the onion here.
- Melt a small knob of butter in a frying pan over medium-high heat.
- Fry the Romano pepper with the onion for 1 - 2 minutes.
- Add the burger and fry for 3 - 4 minutes per side.
- Top the burger with the cheese and fry for 1 more minute.
- Meanwhile, dice the tomato and finely chop the rest of the onion.
- In a bowl, combine the tomato with the garlic, the onion, the extra virgin olive oil and the balsamic vinegar.
- Season to taste with salt and pepper, then set aside.
- In a small bowl, combine the mayonnaise with the basil crème.
- Cut open the bread roll and spread with the basil mayonnaise.
- Top with the burger and the fried vegetables, along with some of the salsa and arugula as preferred.
- Transfer the rest of the arugula to the salsa and toss well to combine.
- Serve the burger with the arugula salad and the potato wedges alongside.
