Teriyaki Bacon Burger on Brioche
with mangetout, gomashio & potato wedges
Mangetout, or snow peas, are a type of pea eaten whole, pod and all. They’re sweet and crisp, adding a fresh crunch to stir-fries, salads, and sides.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potato wedges
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
1 piece
Brioche bun
(Contains: Gluten, Melk (inclusief lactose), Soja, Tarwe)
25 g
Teriyaki sauce
(Contains: Soja, May contain traces of allergens, Tarwe, Gluten, Soja)
2 slice
Bacon
½ piece
Kumato tomato
½ piece
Persian cucumber
5 g
Ginger paste
1 piece
Hamburger from Meatier
(Contains: Melk (inclusief lactose), Ei, Selderij, Soja, Gluten, Sesamzaad, May contain traces of allergens, Mosterd)
100 g
Mangetout
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ teaspoon
Sugar
1 tablespoon
White wine vinegar
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the potato wedges for 15 minutes until done (see Tip).
- Transfer the bacon to a parchment-lined baking sheet and bake in the oven for 8 - 10 minutes or until crispy.
Tip: use an extra pan if you're cooking for more than two people.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the burger for 3 - 4 minutes per side.
- Deglaze with the teriyaki sauce and fry for 1 more minute.
- Melt a knob of butter in a deep frying pan over medium-high heat.
- Fry the mangetout for 2 minutes with a generous pinch of salt (see Tip).
- Reduce the heat and cover with the lid, then allow to cook gently for 5 - 7 minutes, tossing occasionally.
Tip: the tips of mangetout can sometimes be tough, so be sure to remove and discard these.
- Bake the brioche bun in the oven for 4 - 6 minutes.
- Slice the cucumber and transfer to a bowl.
- Add the sugar and the white wine vinegar, then toss well to combine.
- Set aside until serving, stirring occasionally.
- In a small bowl, combine the ginger paste with two thirds of the mayonnaise.
- Slice the tomato.
- Cut open the brioche bun and spread both sides with the ginger mayonnaise.
- Top with the burger, the bacon, the tomato and the cucumber.
- Serve the potato wedges with the rest of the mayonnaise.
- Serve the mangetout alongside, garnished with the gomashio.
