Hamburger with Potato Wedges
with mushrooms & mesclun salad
Did you know that rosemary originates from the coasts around the Mediterranean Sea? Naturally, the plant grows close to the coast, hence its name means 'sea dew'.
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
250 g
Potatoes
½ piece
Red onion
125 g
Mushrooms
20 g
Mesclun
½ sprig
Fresh rosemary
1 piece
Hamburger from Meatier
(Contains: Mosterd May be present: Melk (inclusief lactose), Ei, Selderij, Soja, Gluten, Sesamzaad)
½ piece
Persian cucumber
piece
Cucumber
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Sunflower oil
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
½ tablespoon
White wine vinegar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the burger out of the fridge and allow it to reach room temperature. Thoroughly wash the potatoes and cut them into wedges. Slice the onion into half rings. Discard the rosemary stalks and roughly chop the leaves.
Heat the sunflower oil in a deep frying pan over medium-high heat. Fry the potato wedges with the rosemary for 20 - 25 minutes, covered, tossing regularly. Remove the lid and season to taste with salt and pepper, then continue frying for 10 more minutes until done. Slice the mushrooms in the meantime.
Slice the cucumber. In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, honey and mustard, then season to taste with salt and pepper. Transfer the cucumber and mesclun to the salad bowl and toss well to combine with the dressing.
Melt half of the butter in a frying pan over medium-high heat. Fry the onion with the mushrooms for 7 - 9 minutes, seasoning to taste with salt and pepper.
Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth.
Melt the rest of the butter in another frying pan over medium-high heat. Fry the burger for 3 - 4 minutes per side, seasoning to taste with salt and pepper.
Serve the burger with the potato wedges. Serve the fried vegetables and the salad alongside.
