Hamburger with Piccalilli

Name: Hamburger with Piccalilli with sour cream salad & baby potatoes
Total time: 15 min
Yield: 2
Cuisine: European
Ingredients: 400 g Pre-cooked halved baby potatoes [skin-on]; 1 piece Cucumber; 1 piece Red onion; 50 g Organic sour cream; 100 g Radicchio & romaine; 50 g Piccalilli; 2 piece Hamburger from Meatier; 1 tablespoon Extra virgin olive oil; 1 teaspoon Mustard; 2 teaspoon White wine vinegar; 1 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; 3 tablespoon [Plant-based] mayonnaise; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with sour cream salad & baby potatoes

View our plans

You'll give this burger an original twist by adding piccalilli, a popular British product inspired by Indian cuisine.

Allergens:

Melk (inclusief lactose)

•Soja

•Tarwe

•Mosterd

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Pre-cooked halved baby potatoes [skin-on]

½ piece

Cucumber

½ piece

Red onion

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

50 g

Radicchio & romaine

25 g

Piccalilli

(Contains: Soja, Tarwe, Mosterd)

1 piece

Hamburger from Meatier

(Contains: Mosterd May be present: Melk (inclusief lactose), Ei, Selderij, Soja, Gluten, Sesamzaad)

Not included in your delivery

½ tablespoon

Extra virgin olive oil

½ teaspoon

Mustard

1 teaspoon

White wine vinegar

½ tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

1.5 tablespoon

[Plant-based] mayonnaise

1 teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3565 kJ

Calories852 kcal

Fat58.6 g

Saturated Fat17.7 g

Carbohydrate49.8 g

Sugar11.7 g

Dietary Fiber7.8 g

Protein26.7 g

Cholesterol15 mg

Salt2.6 g

Trans Fat0.1 g

Potassium98.8 mg

Calcium42 mg

Iron0.3 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

•Fryingpan with lid

•Salad Bowl

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Heat the olive oil in a frying pan over medium-high heat.
Fry the baby potatoes for 9 minutes, covered, then remove the lid.
Season with salt and pepper and fry for 5 more minutes.

Slice the cucumber and cut the onion into thin half rings.
In a salad bowl, combine the extra virgin olive oil with the honey, mustard and white wine vinegar. Season to taste with salt and pepper, then add the sour cream and mix well.
Add the lettuce, onion and cucumber, then toss well to combine (see Tip).

Tip: if you don't like raw onion, fry it with the burger instead.

Melt the butter in a frying pan over medium-high heat.
When the butter is nice and hot, fry the burger for 2 - 3 minutes per side.
Remove from the pan, season with black pepper and allow to rest under aluminium foil.

Serve the burger with the potatoes and the salad.
Taste the piccalilli and then serve it on top of the burger as preferred.
Serve the mayonnaise with the potatoes.
Season to taste with salt and pepper, then drizzle with extra virgin olive oil as preferred.