Peruvian veal hamburger with cheddar sweet potato wedges
and corn and avocado salsa
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
1 piece
Veal burger
(May be present: Gluten, Ei, Mosterd, Selderij, Soja)
1 piece
Hamburger bun with sesame seeds
(Contains: Tarwe, Gluten, Melk (inclusief lactose), Sesamzaad, Soja May be present: Gluten, Noten)
150 g
Sweet potato
½ piece
Red onion
50 g
Shredded red cabbage
½ piece
Avocado
70 g
Corn
½ piece
Lime
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
½ sachet(s)
Peruvian-style spice mix
Not included in your delivery
1.5 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
75 milliliters
Water
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Wash and halve the sweet potatoes, then cut them into thin wedges.
- Transfer to a lidded deep frying pan and add the water (see pantry for amount). Steam for 13 minutes on medium heat, covered, then drain and return to the pan.
- Add a drizzle of sunflower oil and fry the potato wedges for 3 - 4 minutes over medium-high heat. Scatter over the cheese, cover with the lid and fry for another minute. Season with salt and pepper.
- Finely chop half of the onion and cut the other half into thin half rings.
- Melt a knob of butter in a frying pan over medium-high heat and fry the burger for 5 minutes. Flip the burger, add the onion rings and continue frying for another 5 minutes. Season with salt and pepper.
- Meanwhile, juice the lime into a bowl. Add the finely chopped onion and season with salt and pepper to taste.
- Transfer the hamburger buns to a parchment-lined baking sheet and bake for 4 - 5 minutes.
- Add the red cabbage to another bowl along with one-third of the mayonnaise. Mix well and season with salt and pepper.
- Drain the corn. Halve and pit the avocado, then remove the skin and dice the flesh.
- Add the corn and avocado to the bowl with the onion and mix well.
- In a small bowl, mix the Peruvian spice mix with the water for the sauce and the rest of the mayonnaise.
- Slice open the hamburger buns and smear with half the Peruvian mayonnaise.
- Top with red cabbage, burger, fried onion and avocado-corn salsa.
- Serve the cheesy sweet potato and burger on a plate and serve the rest of the slaw and salsa next to it.
- Drizzle the rest of the Peruvian mayo over the sweet potatoes.
Did you know... potatoes and sweet potatoes are rich in vitamins and minerals such as zinc, iron and potassium, as well as vitamins B and C. Sweet potatoes are also high in vitamin A, which supports eye health and boosts the immune system.
