Veggie Burger on Brioche with Mushrooms

Name: Veggie Burger on Brioche with Mushrooms with potato wedges & arugula-cucumber salad
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 400 g Potatoes; 40 g Arugula & lamb's lettuce; 1 piece Red onion; 250 g Mushrooms; 1 piece Persian cucumber; 2 piece Veggie burger from The Vegetarian Butcher®; 2 piece Brioche bun; 1 tablespoon [Plant-based] butter; 4 tablespoon [Plant-based] mayonnaise; 1 teaspoon Honey [or plant-based alternative]; 2 teaspoon Extra virgin olive oil; 2 teaspoon Balsamic vinegar; 1 tablespoon Olive oil; to taste Salt and pepper

with potato wedges & arugula-cucumber salad

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Mushrooms are the perfect addition to a vegetarian meal - they contain vitamin B2, are rich in protein, and add a nice bite!

Tags:

Veggie

Allergens:

Tarwe

•Ei

•Soja

•Melk (inclusief lactose)

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Potatoes

20 g

Arugula & lamb's lettuce

½ piece

Red onion

125 g

Mushrooms

½ piece

Persian cucumber

1 piece

Veggie burger from The Vegetarian Butcher®

(Contains: Tarwe, Ei, Soja May be present: Mosterd, Selderij)

1 piece

Brioche bun

(Contains: Tarwe, Soja, Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

[Plant-based] butter

2 tablespoon

[Plant-based] mayonnaise

½ teaspoon

Honey [or plant-based alternative]

1 teaspoon

Extra virgin olive oil

1 teaspoon

Balsamic vinegar

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4020 kJ

Calories961 kcal

Fat54.8 g

Saturated Fat12.2 g

Carbohydrate85.3 g

Sugar15.5 g

Dietary Fiber16.7 g

Protein29.8 g

Salt2.7 g

Potassium496.3 mg

Calcium16.5 mg

Iron0.3 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

•Paper Towel

•Salad Bowl

•Small Bowl

Cooking Steps

Preheat the oven to 220°C.
Thoroughly wash the potatoes and cut them into wedges, then pat dry with kitchen paper.
Transfer the wedges to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 35 minutes, tossing halfway.

In a small bowl, combine the mayonnaise with the honey, then season to taste with salt and pepper.
Slice the cucumber.
In a salad bowl, combine the extra virgin olive oil with balsamic vinegar. Season to taste with salt and pepper.
Shortly before serving, toss the lettuce and cucumber with the dressing.

Cut the onion into thin half rings and slice the mushrooms.
Melt half of the butter in a frying pan over medium-high heat and fry the onion with the mushrooms for 5 - 6 minutes.
Season with salt and pepper, then remove from the heat and set aside to keep warm.
Melt the rest of the butter in another frying pan over medium-high heat. Fry the veggie burger for 2 - 3 minutes per side.