Crispy No-Chicken Burger

Name: Crispy No-Chicken Burger with parsley-caper potatoes & salad
Total time: 30 min
Yield: 2
Cuisine: Dutch
Ingredients: 400 g Baby potatoes; ⅔ piece Cucumber; 2 piece Tomato; 1 piece Red onion; 10 g Fresh curly parsley; 1 piece Garlic; ⅔ piece Lemon; 20 g Capers; 2 piece Happy go Clucky from the Vegetarian Butcher®; 20 g Pumpkin seeds; 40 g Lamb's lettuce; 1 tablespoon Extra virgin olive oil; 3 tablespoon [Plant-based] butter; 2 teaspoon Honey [or plant-based alternative]; 2 teaspoon Mustard; to taste [Plant-based] mayonnaise; to taste Salt and pepper

with parsley-caper potatoes & salad

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Did you know that capers are the unopened buds of the caper plant? They are mainly harvested in countries with Mediterranean climates.

Tags:

Plant-based

•Family

Allergens:

Selderij

•Soja

•Tarwe

•Haver

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

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, Soja, Tarwe, Haver May be present: Mosterd, Sesamzaad, Gluten)

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

Energy (kJ)3169 kJ

Calories757 kcal

Fat44.8 g

Saturated Fat15.2 g

Carbohydrate62.2 g

Sugar15.9 g

Dietary Fiber16.9 g

Protein19.6 g

Salt1.6 g

Potassium394.2 mg

Calcium32.8 mg

Iron3.4 mg

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

•Pan

•Tall-Sided Pan

•Large Salad Bowl

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 6 - 7 minutes.
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.