Crispy No-Chicken Burger with Mango & Avocado Salsa
on brioche with Mexican-style spices & potato wedges
Mangos have been grown in South Asia since ancient times. In fact, the mango tree is the national tree of Bangladesh!
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
200 g
Potatoes
½ sachet(s)
Mexican-style spices
½ piece
Red onion
½ piece
Mango
½ piece
Avocado
1 piece
Tomato
½ piece
Green chili pepper
1 piece
Brioche bun
(Contains: Gluten, Melk (inclusief lactose), Soja, Tarwe)
1 piece
Happy go Clucky from the Vegetarian Butcher®
(Contains: Gluten, Soja, Tarwe, Selderij, Haver May be present: Mosterd, Sesamzaad)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
White wine vinegar
½ teaspoon
[Plant-based] butter
¾ tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Peel or thoroughly wash the potatoes and cut them into wedges.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the wedges for 18 - 20 minutes, covered, tossing regularly.
- Meanwhile, peel and dice the mango.
- Halve and pit the avocado, then remove the skin and dice the flesh.
- Add half of the Mexican-style spices* to the wedges during the final minute of cooking.
- Deseed and finely chop the green chilli pepper.*
- Dice the tomato.
- Finely chop half of the onion and slice the rest into half-rings.
*Take care, these ingredients are spicy! Use as preferred.
- In a salad bowl, combine the white wine vinegar with some extra virgin olive oil as preferred.
- Season to taste with salt and pepper.
- Transfer the mango, the avocado, the tomato, the chili pepper and the finely chopped onion to the salad bowl.
- Toss well to combine with the dressing.
- Melt a knob of butter in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the burger with the rest of the onion for 3 minutes per side until evenly golden-brown.
- Heat the bread in the oven for 3 - 5 minutes.
- In a small bowl, combine the mayonnaise with the rest of the Mexican-style spices.
- Cut open the bread roll and spread both sides with the mayonnaise.
- Top with the burger, the fried onions and some of the salsa.
- Serve the burger with the potato wedges and the rest of the salsa alongside.
