Teriyaki Bacon Burger on Brioche
with sugar snap peas, gomashio & potato wedges- Sesamzaad
- Gluten
- Melk (inclusief lactose)
- Soja
- Tarwe
- Soja
- May contain traces of allergens
- Gluten
- Ei
- Mosterd
- Selderij
Sugarsnaps are fresh green legumes that you can eat whole. They're a cross between peas and mangetout, but they taste sweeter than both, hence their name.
Ingredients
200 g
Potato wedges
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
1 piece
Brioche bun
(Contains: Gluten, Melk (inclusief lactose), Soja, Tarwe)
100 g
Sugar snap peas
25 g
Teriyaki sauce
(Contains: Gluten, Soja, Tarwe May be present: Soja)
2 slice
Bacon
½ piece
Kumato tomato
½ piece
Persian cucumber
1 piece
Seasoned hamburger
(May be present: Soja, Gluten, Ei, Mosterd, Selderij)
5 g
Ginger paste
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 and pepper
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 and fry the burger for 2 minutes per side. Deglaze with the teriyaki sauce and fry for 1 more minute. Meanwhile, melt another knob of butter in a deep frying pan over medium-high heat and fry the sugar snap peas for 2 minutes, adding 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 sugar snaps 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 tomato and the cucumber. Transfer the cucumber to a bowl with the sugar and white wine vinegar. Toss well to combine, then set aside until later, stirring occasionally. In a small bowl, combine the ginger paste with two thirds of the mayonnaise.
Cut open the brioche bun and spread the ginger mayo over both sides. Top with the burger, bacon, tomato and cucumber. Serve the burger with the potato wedges and the rest of the mayonnaise. Serve the sugar snaps alongside and garnish with the gomashio.
Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
