Thai-Style No-Chicken Burger with Zesty Ginger Slaw
on a carrot bun with fresh herbs & baby potatoes- Soja
- Tarwe
- Gluten
- Sesamzaad
- Selderij
- Haver
- Selderij
- May contain traces of allergens
- Gluten
- Lupine
- Melk (inclusief lactose)
- Mosterd
- Noten
- Ei
- Sesamzaad
The carrot bun in this recipe has carrot incorporated directly into the dough, adding extra moisture, slight sweetness and a lovely golden hue.
Ingredients
½ piece
Red onion
1 piece
Little gem
5 g
Fresh coriander & mint
(Contains: Selderij, May contain traces of allergens)
100 g
Rainbow slaw mix
½ piece
Lime
½ piece
Garlic
5 g
Ginger paste
100 g
Pre-cooked halved baby potatoes [skin-on]
1 piece
Carrot bun
(Contains: Gluten, Lupine, Melk (inclusief lactose), Mosterd, Noten, Selderij, Ei, May contain traces of allergens, Soja, Tarwe, Gluten, Sesamzaad)
1 piece
Happy go Clucky from the Vegetarian Butcher®
(Contains: Selderij, Gluten, May contain traces of allergens, Haver, Soja, Mosterd, Sesamzaad, Tarwe)
Not included in your delivery
1.5 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Reduced salt] soy sauce
1 tablespoon
Olive oil
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
to taste
Extra virgin olive oil
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.
- Fry the baby potatoes for 9 minutes, covered.
- Remove the lid and season to taste with salt and pepper, then fry for 5 more minutes.
- Slice the onion into half rings.
- In a salad bowl, combine the white wine vinegar with the sugar.
- Transfer half of the onion to the bowl and season to taste with salt, then toss well to combine. Set aside, stirring occasionally.
- In the meantime, heat the carrot bun in the oven for 4 - 6 minutes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- When the oil is nice and hot, fry the burger with the rest of the onion for 3 minutes per side until evenly golden-brown.
- Finely chop the fresh herbs. Crush or mince the garlic. Quarter the lime.
- Set aside two little gem leaves per person, then chop the rest.
- To the salad bowl, add the mayonnaise, the soy sauce, the garlic, the ginger paste and the fresh herbs.
- Squeeze a quarter lime per person directly into the bowl.
- Add the slaw mix and some extra virgin olive oil as preferred, then toss well to combine.
- Season to taste with salt and pepper.
- If preferred, spread some mayonnaise onto the carrot bun.
- Top with the reserved little gem leaves, the burger, the fried onion and some of the slaw mix.
- Add the potatoes and the chopped little gem to the salad bowl.
- Toss well to combine.
- Serve the burger with the salad alongside.
