No-Chicken Burger with Mango & Sweet Chili Mayo
on ciabatta with curried potatoes & side salad- Selderij
- Gluten
- Haver
- Soja
- Tarwe
- Rogge
- Mosterd
- May contain traces of allergens
- Mosterd
- Sesamzaad
- Ei
- Gluten
- Melk (inclusief lactose)
- Noten
- Soja
Recipe Developer Steffi: "This is one of my favourite burger recipes: a crispy, plant-based chicken burger with sweet mango and fresh cucumber. Anything that doesn't fit on your bun, you can simply eat as a side salad. The slightly spicy chili mayo really completes the burger!"
Ingredients
1 piece
Happy go Clucky from the Vegetarian Butcher®
(Contains: Selderij, Gluten, May contain traces of allergens, Haver, Soja, Mosterd, Sesamzaad, Tarwe)
1 piece
White ciabatta
(Contains: Gluten, May contain traces of allergens, Rogge, Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja, Tarwe)
150 g
Diced potato
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ piece
Red onion
½ piece
Mango
½ piece
Cucumber
20 g
Lamb's lettuce
½ sachet(s)
Sweet chili sauce
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
½ teaspoon
Sugar
½ tablespoon
White wine vinegar
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Melt a knob of butter in a frying pan over medium-high heat and fry the potatoes for 14 minutes, or until golden-brown.
- Add the curry powder and fry for 1 more minute. Season to taste with salt and pepper.
- Cut open the bread roll and transfer to a parchment-lined baking sheet. Heat in the oven for 6 - 8 minutes.
- Slice the onion into half-rings.
- In a salad bowl, combine the white wine vinegar with the sugar.
- Add half of the onion and season with salt, then mix well to combine. Set aside, stirring occasionally.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the burger with the rest of the onion for 3 minutes per side, or until evenly golden-brown.
- Peel and slice the mango.
- Slice the cucumber.
- Transfer half each of the lettuce, the mango and the cucumber to the salad bowl. Drizzle with the extra virgin olive oil and season to taste with salt and pepper, then toss well to combine.
- In a small bowl, combine the mayonnaise with the sweet chili sauce.
- Spread the bread roll with the sweet chili mayonnaise.
- Top with the burger and the fried onion, as well as the rest of the mango, the cucumber and the lettuce.
- Serve with the salad and the potatoes, along with any remaining sweet chili mayo.
