Mini Burgers with Bacon Lardons
Mini Burgers with Bacon Lardons

Mini Burgers with Bacon Lardons

with broccoli in cheesy curry sauce, chives & potato wedges

Recipe developer Sarah: "For this recipe, I was inspired by cauliflower with cheese sauce, a classic I often had growing up. I replaced the cauliflower with broccoli, adding a bit more colour to the plate. Seasoning the potatoes with curry spices gives them a little extra kick."

Tags:
Family
Allergens:
Egg
•Wheat
•Milk
•Celery
•Mustard
•Gluten
•Oats

The quantities provided above are averages only.

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

Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 piece

Mini beef-pork burger

(Contains Egg, Wheat May be present Soy, Mustard, Celery)

200 g

Potatoes

2.5 g

Fresh chives

(May be present Celery)

25 g

Grated Gouda

(Contains Milk)

½ sachet(s)

Curry powder

(Contains Celery, Mustard)

180 g

Broccoli

½ piece

Onion

25 g

Bacon lardons

75 milliliters

Oatly organic cream alternative

(Contains Gluten, Oats)

4 milliliters

Truffle-style olive oil

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

½ tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3988 kJ
Calories953 kcal
Fat66 g
Saturated Fat21.2 g
Carbohydrate48.9 g
Sugar7.3 g
Dietary Fiber14.6 g
Protein38.2 g
Salt2.5 g
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

•Casserole with Lid
•Pan
•Tall-Sided Pan
•Small Bowl

Cooking Steps

Make the wedges
1
  • Wash the potatoes and cut them into wedges, then transfer to a deep frying pan and submerge with water.
  • Cover with the lid and boil for 12 - 14 minutes over medium-low heat.
  • Drain if necessary, then add the olive oil and fry for 3 - 4 minutes over medium-high heat.
  • Stir in half of the curry powder and season to taste with salt and pepper.
Boil the broccoli
2
  • Melt the butter in a frying pan over medium-high heat. Fry the bacon lardons with the burgers for 4 - 6 minutes, turning halfway. Season with salt and pepper.
  • Meanwhile, boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into florets and dice the stem.
  • Boil the broccoli for 5 - 7 minutes, then drain and season with salt and pepper. Set aside until serving.
  • Finely chop the onion.
Make the sauce
3
  • Remove the burgers and bacon lardons from the pan and set aside. Fry the onion in the same pan for 2 - 3 minutes over medium-high heat.
  • Add the Oatly cream alternative and the rest of the curry powder, then bring to a boil.
  • Reduce the heat to medium and stir in the cheese. Allow to melt, then turn off the heat. 
  • Gradually add water until the sauce reaches the desired consistency, then season to taste with salt and pepper.
Serve
4
  • Finely chop the chives or use scissors if preferred.
  • In a small bowl, combine the mayonnaise with the truffle-style olive oil. 
  • Serve the potato wedges, broccoli, bacon lardons and burgers on plates.
  • Top with the broccoli with the cheesy curry sauce. 
  • Garnish with the chives and serve with the truffle mayonnaise.