Treacherous Teriyaki Monster Burger
on brioche with bacon, gomashio & potato wedges
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.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potato wedges
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
1 piece
Brioche bun
(Contains: Melk (inclusief lactose), Soja, Tarwe)
25 g
Teriyaki sauce
(Contains: Soja, Tarwe)
2 slice
Bacon
½ piece
Kumato tomato
½ piece
Cucumber
1 piece
Seasoned hamburger
(May be present: Soja, Gluten, Ei, Mosterd, Selderij)
5 g
Ginger paste
100 g
Sugar snap peas
2 piece
Skewers
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 the 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.
- Bake the brioche bun alongside during the final 4 - 6 minutes.
Tip: use an extra pan if you're cooking for more than two people.
- Melt half of the 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 the rest of the butter in a lidded deep frying pan over medium-high heat. Fry the sugar snap peas 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 sugar snaps can sometimes be tough, so be sure to remove and discard these.
- Slice the tomato and the cucumber. Set aside two cucumber slices per person to use later.
- 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.
- Use two skewers per burger to attach two sugar snap peas to each bun, so as to make the 'horns' of the monster (see photo for inspiration).
- Place the reserved cucumber slices on the ends of the skewers. Decorate with some of the gomashio so as to make the 'eyes' of the monster.
- Serve the monster burgers with the potato wedges and the rest of the mayonnaise. Garnish the sugar snap peas with the rest of the gomashio.
