Veal Burger with a Mexican-style Twist
with nachos and avocado dip- Melk (inclusief lactose)
- Gerst
- Rogge
- Tarwe
- Gluten
- Ei
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
Vandaag geef je een Mexicaanse twist aan deze luxe burger. Je belegt hem met avocadodip en je serveert hem met nacho's, mais en jalapeño's.
Ingredients
½ piece
Tomato
½ piece
Red onion
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
40 g
Corn
½ piece
Romano pepper
1 piece
Malted grain bread roll
(Contains: Gerst, Rogge, Tarwe)
10 g
Sliced jalapeños
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
1 piece
Veal burger
(May be present: Gluten, Ei, Mosterd, Selderij, Soja)
½ sachet(s)
Mexican-style spices
40 g
Guacamole
50 g
Sweet chilli tortilla chips
Not included in your delivery
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. Halve the tomato, remove the seeds and dice the flesh. Chop the onion. In a bowl, combine the diced tomato with half of the red onion. Season to taste with salt and pepper.
In a bowl, combine the avocado dip with half of the sour cream. Season to taste with salt and pepper.
Drain the corn. Deseed the Romano pepper and chop into half rings. Set aside some of the pepper to use later as a topping for the burger.
Transfer the tortilla chips to an oven dish and Bake the chips together with the sandwich in the oven for 8 - 10 minutes. Bake the bread roll alongside. After 4 minutes, add the corn to the chips along with the rest of the onion, Romano pepper and half of the jalapeños. Sprinkle over half of the cheese and return to the oven for the remaining 4-6 minutes.
Rub the veal burger with the Mexican spices. Heat 1/2 tbsp butter per person in a lidded frying pan over medium-high heat and fry the burger for 5 minutes per side, or until the burger is cooked. Sprinkle the remaining cheese over the burgers for the final minute of cooking and cover the pan so as to allow the cheese to melt.
Cut open the buns and top with the burger, some of the avocado dip and tomato salsa along with the rest of the Romano pepper and jalapeños. Dollop the rest of the sour cream over the nachos. Serve the nachos with the rest of the tomato salsa and avocado dip. Serve the burger alongside.
