Hamburger with Fries & Aioli
with green bean salad & onion jus- Mosterd
- Ei
- Gluten
- Melk (inclusief lactose)
- Soja
- Vis
- Schaaldieren
- Selderij
- Tarwe
- Sesamzaad
- Weekdieren
- Gerst
- May contain traces of allergens
- Ei
Did you know that the word aioli is a combination of the Catalan words "ai" (garlic) and "oli" (oil)?
Ingredients
250 g
Potatoes
150 g
Green beans
½ piece
Red onion
⅓ sachet(s)
BBQ spice rub
20 g
Mixed leaves of radicchio, arugula & lettuce
25 g
Aioli
(Contains: Mosterd, Ei May be present: Gluten, Melk (inclusief lactose), Soja, Vis, Schaaldieren, Selderij, Tarwe, Sesamzaad, Weekdieren, Gerst)
1 piece
Hamburger from Meatier
(Contains: Mosterd May be present: Melk (inclusief lactose), Ei, Selderij, Soja, Gluten, Sesamzaad)
Not included in your delivery
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Olive oil
1.5 tablespoon
Balsamic vinegar
1 teaspoon
Mustard
½ tablespoon
White wine vinegar
50 milliliters
Low sodium beef stock
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Peel or wash the potatoes and cut into fries of no more than 1cm thickness.
- Pat the fries dry with kitchen paper, then transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and bake for 20 - 25 minutes, tossing halfway.
- In the meantime, discard the tips of the green beans.
- Fill a pot or saucepan with a shallow layer of water and add a pinch of salt, then add the green beans.
- Cover with the lid and bring to a boil, then allow to simmer gently for 6 - 8 minutes until al dente.
- Drain the beans and rinse under cold water so as to stop them cooking further, then set aside to cool.
- Prepare the stock and slice the onion into half-rings.
- Melt a generous knob of butter in a frying pan over medium-high heat and fry the onion for 6 - 7 minutes.
- Deglaze with the balsamic vinegar, then add the BBQ rub* and the stock.
- Mix well and then allow to reduce over low heat for 5 - 8 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Melt a knob of butter in another frying pan over medium-high heat.
- Fry the burger for 3 - 4 minutes per side, then remove from the pan and set aside under aluminum foil.
- In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, the mustard and the honey.
- Season to taste with salt and pepper.
- Transfer the green beans and the mixed leaves to the bowl, then toss well to combine with the dressing.
- Serve the fries on plates with everything else alongside.
- Serve with the onion jus and the aioli.
