Hamburger in Creamy Sundried Tomato Sauce

Name: Hamburger in Creamy Sundried Tomato Sauce with roasted vegetables & fresh herbs
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g Cooking cream; 1 piece Bell pepper; 1 piece Onion; 40 g Tomato tapenade; 400 g Potatoes; 1 piece Garlic; 1 sachet(s) Italian seasoning; 1 piece Carrot; 10 g Fresh flat leaf parsley & basil; 2 piece Beef-pork burger; 2 tablespoon Olive oil; 1 tablespoon Balsamic vinegar; 100 milliliters Low sodium vegetable stock; to taste [Plant-based] mayonnaise; to taste Salt and pepper

with roasted vegetables & fresh herbs

View our plans

Tomato tapenade is a zesty blend of ripe and sundried tomatoes, olives and capers, with garlic and herbs. This savoury spread is perfect for topping bread or adding to dishes.

Tags:

Family

Allergens:

Melk (inclusief lactose)

•Zwaveldioxide en sulfiet

•Ei

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

½ piece

Bell pepper

½ piece

Onion

20 g

Tomato tapenade

(Contains: Zwaveldioxide en sulfiet May be present: Selderij)

200 g

Potatoes

½ piece

Garlic

½ sachet(s)

Italian seasoning

½ piece

Carrot

5 g

Fresh flat leaf parsley & basil

1 piece

Beef-pork burger

(Contains: Ei, Tarwe May be present: Selderij, Soja, Mosterd)

Not included in your delivery

1 tablespoon

Olive oil

½ tablespoon

Balsamic vinegar

50 milliliters

Low sodium vegetable stock

to taste

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3318 kJ

Calories793 kcal

Fat48.4 g

Saturated Fat16.9 g

Carbohydrate60.4 g

Sugar14.6 g

Dietary Fiber14.8 g

Protein27.4 g

Salt2.1 g

Trans Fat0.3 g

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Baking Sheet with Baking Paper

•Large Frying Pan

Cooking Steps

Preheat the oven to 200°C.
Cut the carrot into 5cm batons. Wash the potatoes, then cut them into chunks.
Transfer both to a large bowl and drizzle with half of the olive oil. Season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet, leaving enough space to add the bell pepper later. Roast for 20 - 25 minutes.

In the meantime, chop the onion and crush or mince the garlic.
Cut the bell pepper into strips.
Add the bell pepper to the carrots and potatoes and roast for 15 minutes.
Meanwhile, heat the rest of the olive oil in a large frying pan over medium-high heat. Fry the burger with the onion, garlic and tomato tapenade for 3 - 4 minutes.

Meanwhile, prepare the stock. Finely chop the fresh herbs.
Flip the burger and add the Italian herbs, then fry for 2 more minutes or until done.
Deglaze with the balsamic vinegar and the cream, then add the stock.
Allow the sauce to cook gently for 5 - 7 minutes over low heat.