Veggie Cheeseburger on Ciabatta

Name: Veggie Cheeseburger on Ciabatta with potato wedges, cucumber salad & caramelised onion
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 head Butter lettuce; 2 piece White ciabatta; 1 piece Carrot; 1 piece Red onion; 400 g Potatoes; ½ piece Lemon; 2 piece Unbelievabull burger from the Vegetarian Butcher®; 1 piece Persian cucumber; 50 g Grated cheddar; 2 tablespoon [Plant-based] mayonnaise; 1 tablespoon [Plant-based] butter; 1.5 tablespoon Extra virgin olive oil; 1 tablespoon Honey [or plant-based alternative]; 50 milliliters Water for the potatoes; 1 teaspoon Mustard; Olive oil; to taste Salt and pepper

with potato wedges, cucumber salad & caramelised onion

View our plans

While it looks rustic, ciabatta is more modern than you might think. It was first developed in 1982 by Arnaldo Cavallari. Its name means "slipper" in Italian, because it's shaped just like a slipper!

Tags:

Veggie

Allergens:

Gluten

•Rogge

•Tarwe

•Gerst

•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

Total25 minutes

Cooking Time21 minutes

DifficultyEasy

Ingredients

Serving amount

½ head

Butter lettuce

1 piece

White ciabatta

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

½ piece

Carrot

½ piece

Red onion

200 g

Potatoes

¼ piece

Lemon

1 piece

Unbelievabull burger from the Vegetarian Butcher®

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

½ piece

Persian cucumber

25 g

Grated cheddar

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

[Plant-based] mayonnaise

½ tablespoon

[Plant-based] butter

¾ tablespoon

Extra virgin olive oil

½ tablespoon

Honey [or plant-based alternative]

25 milliliters

Water for the potatoes

½ teaspoon

Mustard

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4072 kJ

Calories973 kcal

Fat50.7 g

Saturated Fat15.4 g

Carbohydrate95.1 g

Sugar18.7 g

Dietary Fiber18.2 g

Protein29.7 g

Salt3 g

Potassium336 mg

Calcium50 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

•Casserole with Lid

•Grater

•Salad Bowl

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 180°C.
Wash the potatoes and cut them into wedges. Transfer to a deep frying pan and add the water (see pantry for amount).
Steam for 12 – 15 minutes, covered, then drain and return to the pan.
Drizzle with olive oil and fry for 5 – 7 minutes until done. Season to taste with salt and pepper.

Bake the ciabatta for 8 - 10 minutes.
Dice the cucumber. Slice the onion into half rings and grate the carrot.
Set aside two lettuce leaves per person to use later, then roughly shred the rest. Cut the lemon into six wedges.
In a salad bowl, combine the extra virgin olive oil with the mustard and the juice of one lemon wedge per person. Season to taste with salt and pepper.

Melt a knob of butter in a frying pan over medium-high heat. Fry the onion for 2 - 3 minutes, then add the honey and season with salt and pepper.
Move the onion to one side of the pan, then fry the burger for 3 minutes per side.
To the salad bowl, add the lettuce, carrot, cucumber and half of the cheese. Toss well to combine with the dressing.

Cut open the ciabatta and spread with half of the mayonnaise. Top with the reserved lettuce leaves and the burger.
Top the burger with the caramelised onion and the rest of the cheese.
Serve with the salad and the potato wedges. Serve the rest of the mayonnaise alongside.