Spicy Chili-Piccalilli Burger
on a carrot bun with potato wedges & salad- Soja
- Tarwe
- Gluten
- Sesamzaad
- Ei
- Mosterd
- Gluten
- Lupine
- Melk (inclusief lactose)
- Mosterd
- Noten
- Selderij
- Ei
- May contain traces of allergens
- Soja
You'll give this burger an original twist by adding piccalilli, a popular British product inspired by Indian cuisine.
Ingredients
200 g
Potatoes
1 piece
Carrot bun
(Contains: Soja, Tarwe, Gluten, Sesamzaad May be present: Gluten, Lupine, Melk (inclusief lactose), Mosterd, Noten, Selderij, Ei)
1 piece
Tomato
⅓ piece
Cucumber
½ piece
Green chili pepper
1 piece
Beef-pork burger
(Contains: Tarwe, Ei, Gluten May be present: Soja, Mosterd, Selderij)
25 g
Radicchio & iceberg lettuce
25 g
Piccalilli
(Contains: Gluten, Tarwe, Mosterd, Soja)
½ piece
Onion
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Wash or peel the potatoes and cut them into wedges (see Tip).
- Transfer to a bowl and drizzle with olive oil.
- Season with salt and pepper, then toss well to coat.
Health Tip: if you're watching your calorie intake, skip the potatoes and keep them to use another time instead.
- Transfer the wedges to a parchment-lined baking sheet.
- Bake in the oven for 30 - 40 minutes or until done, tossing halfway.
- Add the bread roll alongside during the final 4 - 6 minutes of cooking time.
- Meanwhile, thinly slice the cucumber and the tomato.
- Slice the green chili pepper* into thin rings.
*Take care, this ingredient is spicy! Use as preferred.
- In a salad bowl, combine the honey with the mustard, the white wine vinegar and the mayonnaise. Season to taste with salt and pepper.
- Shortly before serving, transfer the lettuce, the tomato and the cucumber to the salad bowl and toss well to combine with the dressing.
- Slice the onion into half-rings.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the burger with the chili pepper and the onion for 3 - 4 minutes per side.
- Lower the heat and set aside to keep warm until serving.
- Cut open the bread roll and spread with some of the piccalilli. Top with some of the salad, then add the burger, the onion and the chili pepper. Drizzle the burger with any residual cooking juices.
- Serve the burger with the potato wedges and the rest of the salad.
- Serve the rest of the piccalilli alongside.
