Crispy No-Chicken Burger with Dill Mayo
on a carrot bun with fries & cucumber salad- Soja
- Tarwe
- Gluten
- Sesamzaad
- Selderij
- Haver
- Mosterd
- Gluten
- Lupine
- Melk (inclusief lactose)
- Mosterd
- Noten
- Selderij
- Ei
- May contain traces of allergens
- Sesamzaad
Butter lettuce contains as many as 2 to 4 times more leaves than other common varieties of lettuce. Furthermore, the leaves are all about the same size and are tender and subtle in flavour.
Ingredients
100 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
Happy go Clucky from the Vegetarian Butcher®
(Contains: Soja, Tarwe, Gluten, Selderij, Haver May be present: Mosterd, Sesamzaad)
½ head
Butter lettuce
½ piece
Cucumber
2.5 g
Fresh dill
(May be present: Selderij)
½ piece
Red onion
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
Not included in your delivery
25 milliliters
Water for the sauce
30 milliliters
White wine vinegar
1.5 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Honey [or plant-based alternative]
1 teaspoon
Sugar
½ tablespoon
Mustard
½ tablespoon
Extra virgin olive oil
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness.
- Transfer to a bowl and drizzle with olive oil. Season the fries with salt and pepper, then toss well to coat (see Tip).
Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve the burger without the fries. You can keep the potatoes to use another time.
- Transfer the fries to a parchment-lined baking sheet, being sure to leave enough space to add the carrot bun later.
- Bake in the oven for 22 - 24 minutes or until golden-brown, tossing halfway.
- Cut open the carrot bun and bake alongside the fries for 4 - 6 minutes.
- Finely chop the onion.
- In a saucepan, heat the water for the sauce with the white wine vinegar and the sugar.
- When the sugar has dissolved, add the onion and the mustard seeds and allow to simmer for 10 - 15 minutes over medium heat. Remove from the heat and set aside.
- Meanwhile, finely chop the dill.
- In a small bowl, combine the mayonnaise with the dill, the honey and the mustard. Season to taste with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the burger for 3 minutes per side.
- Set aside one whole lettuce leaf for each burger, then roughly chop the rest.
- Slice the cucumber into crescents.
- Set aside half a tablespoon per person of the onion sauce, then transfer the rest to a salad bowl.
- Add the extra virgin olive oil and mix well to combine. Season to taste with salt and pepper.
- Shortly before serving, add the lettuce and cucumber to the salad bowl and toss well to combine with the dressing.
- Spread the carrot bun with the dill mayo and the reserved onion sauce, then top with the reserved lettuce and the burger.
- Serve with the fries and salad, along with some extra mayonnaise as preferred.
