DIY Italian-Style Veggie Cheeseburger

Name: DIY Italian-Style Veggie Cheeseburger pick 'n' mix toppings: balsamic tomato salsa, cucumber & more!
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 400 g Potatoes; 4 piece Tomato; 1 piece Red onion; 15 milliliters Basil crème; 2 piece Unbelievabull burger from the Vegetarian Butcher®; 25 g Grated Gouda; 40 g Arugula & lamb's lettuce; 2 piece White ciabatta; 1 piece Persian cucumber; 1 tablespoon Balsamic vinegar; ½ tablespoon Olive oil; ½ tablespoon Extra virgin olive oil; 1 tablespoon [Plant-based] butter; 1 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

pick 'n' mix toppings: balsamic tomato salsa, cucumber & more!

View our plans

Want to serve your homemade burger with a nice finishing touch? Stick a skewer through the middle of the bun to hold all the ingredients together!

Tags:

Veggie

•Family

Allergens:

Gerst

•Soja

•Tarwe

•Melk (inclusief lactose)

•Gluten

•Rogge

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Potatoes

2 piece

Tomato

½ piece

Red onion

10 milliliters

Basil crème

1 piece

Unbelievabull burger from the Vegetarian Butcher®

(Contains: Gerst, Soja, Tarwe May be present: Selderij, Ei, Haver, Melk (inclusief lactose), Mosterd, Rogge)

15 g

Grated Gouda

(Contains: Melk (inclusief lactose))

20 g

Arugula & lamb's lettuce

1 piece

White ciabatta

(Contains: Tarwe, Gluten, Rogge May be present: Ei, Melk (inclusief lactose), Mosterd, Gluten, Noten, Sesamzaad, Soja)

½ piece

Persian cucumber

Not included in your delivery

½ tablespoon

Balsamic vinegar

¼ tablespoon

Olive oil

¼ tablespoon

Extra virgin olive oil

½ tablespoon

[Plant-based] butter

½ tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3484 kJ

Calories833 kcal

Fat40.9 g

Saturated Fat11.9 g

Carbohydrate85.4 g

Sugar10 g

Dietary Fiber16.1 g

Protein26.1 g

Salt2.7 g

Potassium384.8 mg

Calcium25.5 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Baking Sheet with Baking Paper

•Small Bowl

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 200°C.
Wash the potatoes and cut them into wedges, then transfer to a bowl. Lightly drizzle with olive oil and season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and bake for 25 - 35 minutes or until done, tossing halfway.
Bake the ciabatta alongside during the final 6 - 8 minutes.

Meanwhile, dice the tomato.
Chop the onion into half rings. Slice the cucumber.
In a bowl, combine the tomato with the extra virgin olive oil and the balsamic vinegar. Season to taste with salt and pepper, then set aside.
In a small bowl, combine the mayonnaise with the basil crème.

Melt a knob of butter in a frying pan over medium-high heat and fry the burger with the onion for 2 minutes per side.
Scatter the cheese over the burger during the final minute of cooking.
Cut open the ciabatta and fill with the cheeseburger.

Serve all the elements separately at the table: the tomato salsa, lettuce, fried onion, cucumber and basil mayonnaise.
Allow everyone to assemble their own burger and side salad as preferred.
Serve the potato wedges alongside.