Crispy No-Chicken Burger
with parsley-caper potatoes & salad
Did you know that capers are the unopened buds of the caper plant? They are mainly harvested in countries with Mediterranean climates.
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
200 g
Baby potatoes
⅓ piece
Cucumber
1 piece
Tomato
½ piece
Red onion
5 g
Fresh curly parsley
(May be present: Selderij)
½ piece
Garlic
⅓ piece
Lemon
10 g
Capers
1 piece
Happy go Clucky from the Vegetarian Butcher®
(Contains: Selderij, Gluten, Haver, Soja, Tarwe May be present: Mosterd, Sesamzaad)
10 g
Pumpkin seeds
(May be present: Sesamzaad, Pinda's, Noten)
20 g
Lamb's lettuce
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1.5 tablespoon
[Plant-based] butter
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan. Wash the baby potatoes and cut any larger ones in half.
- Boil the potatoes for 12 - 15 minutes, then drain and set aside.
- Slice the cucumber into thin crescents. Cut the tomato into wedges and slice the onion into thin half rings.
- Finely chop the parsley and crush or mince the garlic. Cut half of the lemon into wedges and juice the rest.
- Melt a third of the butter in a frying pan over medium-high heat. Fry the burger for 3 minutes per side.
- Add half of the onion and fry for 3 - 4 minutes, or until the burger is done (see Tip).
- Remove everything from the pan and set aside.
Tip: the rest of the onion will be served raw, but if preferred you can fry all of it here instead.
- Melt the rest of the butter in the same frying pan over medium-high heat. Fry the garlic for 1 - 2 minutes, then add the capers and half of the parsley.
- Deglaze with 1 tsp lemon juice per person, then stir in the potatoes and fry for another 1 - 2 minutes.
- In a large salad bowl, combine the extra virgin olive oil with the honey and mustard, along with 0.5 tbsp lemon juice per person. Season to taste with salt and pepper.
- Shortly before serving, add the cucumber, tomato, lamb's lettuce and the rest of the onion, then toss well to combine.
- Serve the potatoes on plates with the burger and the salad.
- Garnish with the pumpkin seeds and the rest of the parsley.
- Serve the lemon wedges and the mayonnaise alongside.
