Veggie Burger with Blue Cheese
with balsamic pear salad & homemade fries
The mould in blue cheese is Penicillium, a harmless, edible mould added to create its signature blue veins and distinct tangy flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Potatoes
1 piece
Hamburger bun with sesame seeds
(Contains: Tarwe, Gluten, Melk (inclusief lactose), Sesamzaad, Soja May be present: Noten, Gluten)
25 g
Blue cheese cubes
(Contains: Melk (inclusief lactose))
½ piece
Red onion
20 g
Arugula
½ piece
Pear
½ piece
Carrot
1 piece
Veggie burger from The Vegetarian Butcher®
(Contains: Tarwe, Soja, Ei May be present: Mosterd, Selderij)
½ piece
Persian cucumber
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
Balsamic vinegar
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ teaspoon
Mustard
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Peel or thoroughly wash the potatoes and cut them into fries of no more than 1cm thickness. Transfer the fries 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 25 - 30 minutes or until golden brown, tossing halfway.
Peel and core the pear, then slice half and dice the rest. Slice the onion into half rings. Use a peeler or cheese slicer to shave the carrot into thin ribbons.
Did you know... not only are pears delicious, they're also an excellent source of fibre; just one pear provides a sixth of the RDA. They're a great addition to a meal or to enjoy on their own as a snack.
Melt a knob of butter in a deep frying pan over medium-low heat. Fry the onion for 7 - 9 minutes. Increase the heat to medium-high, then add the carrot and fry for 1 more minute. Deglaze with the honey and half of the balsamic vinegar. Transfer the vegetables to a salad bowl and set aside to cool. Meanwhile, dice the cucumber.
When the fries have 10 more minutes, cut open the burger buns and bake in the oven for 4 - 6 minutes. Melt a knob of butter in a frying pan over medium-high heat. Fry the burger for 2 - 3 minutes per side or until evenly browned. Lower the heat, then top the burgers with half of the blue cheese. Cover with the lid and allow the cheese to melt for 1 minute.
Shortly before serving, transfer the arugula to the salad bowl, along with the cucumber, diced pear, mustard, extra virgin olive oil and the rest of the balsamic vinegar. Toss well to combine, seasoning to taste with salt and pepper.
Spread the burger buns with some mayonnaise, then add some of the salad. Top with the pear slices and the burger. Serve the rest of the salad alongside, garnished with the rest of the blue cheese. Serve the fries with mayonnaise as preferred.
