Veal Burger Deluxe with Zesty Avocado Salsa & Cheesy Wedges
on brioche with Peruvian-style spices & red cabbage slaw
Brioche is originally from France. It's a bit fluffier than other breads, so it doesn't weigh as heavily on the stomach. It's even a bit similar to cake!
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)
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
1 piece
Brioche bun
(Contains: Melk (inclusief lactose), Gluten, Soja, Tarwe)
Not included in your delivery
75 milliliters
Water for the potatoes
1.5 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Wash the sweet potatoes and cut them into wedges.
- Transfer to a deep frying pan and add the water (see pantry for amount).
- Steam for 13 minutes, covered, then drain and return to the pan.
- Meawhile, finely chop half of the onion and slice the rest into thin half-rings.
- Drizzle the sweet potato wedges with sunflower oil and fry for 3 - 4 minutes over medium-high heat.
- Scatter over the cheese, then cover with the lid and fry for 1 more minute. Season to taste with salt and pepper.
- Meanwhile, halve and pit the avocado, then remove the skin and dice the flesh.
- In a bowl, combine the cabbage with a third of the mayonnaise. Season to taste with salt and pepper, then set aside.
- Juice the lime into a bowl, then add the avocado and the finely chopped onion.
- Drain the corn and add it to the bowl, then mix well to combine.
- Season to taste with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the burger on one side for 5 minutes.
- Flip the burger, then add the rest of the onion and fry for another 5 minutes.
- Season with salt and pepper.
- Transfer the brioche bun to a parchment-lined baking sheet and heat in the oven for 4 - 5 minutes.
- In a small bowl, combine the Peruvian-style spices with the rest of the mayonnaise and the water for the sauce.
- Cut open the brioche bun and spread with half of the sauce. Top with some of the slaw, the burger, the fried onion and some of the salsa.
- Serve the rest of the slaw and salsa alongside.
- Drizzle the sweet potato wedges with the rest of the sauce to finish.
