Burger with Creamy Parmigiano Reggiano Sauce
with potatoes, carrots & green beans
Green beans are the tender, young stage of the bean plant. If left to mature, they turn into dried beans, like kidney beans – the same plant, but different timing!
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
250 g
Potatoes
1 piece
Beef-pork burger
(Contains: Ei, Tarwe May be present: Selderij, Soja, Mosterd)
½ piece
Garlic
½ piece
Onion
½ piece
Carrot
100 g
Green beans
½ sachet(s)
Sicilian-style herb mix
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
15 g
[Plant-based] butter
10 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C and boil plenty of salted water in a pot or saucepan.
- Peel or thoroughly wash the potatoes and then cut them into 2cm chunks.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Roast for 25 - 30 minutes or until golden-brown, tossing halfway.
- Slice the carrot into rounds and boil for 2 minutes.
- Discard the tips of the green beans and then cut in half.
- Add the green beans to the carrot and boil for 6 - 8 minutes.
- Reserve 50ml cooking liquid per person, then drain and return to the pot. Season to taste with salt and pepper, then set aside until serving.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the burger for 2 - 3 minutes per side.
- Season to taste with salt and pepper.
- Remove from the pan and set aside under aluminum foil until serving.
- Chop the onion and crush or mince the garlic.
- Melt the butter in the same frying pan over medium-high heat. Fry the onion, the garlic and the flour for 1 - 2 minutes until fragrant.
- Grate the cheese in the meantime.
- Deglaze with the reserved cooking liquid, then add the cream, the Sicilian-style herbs and two thirds of the cheese.
- Bring to a boil and allow to reduce for 3 - 5 minutes (see Tip).
- Season to taste with salt and pepper.
Tip: if the sauce is too thin, stir in the same amount of flour again and allow to reduce for 2 - 3 more minutes. If it's too thick, add an extra splash of water as necessary.
- Serve the potatoes on plates with everything else alongside.
- Top with the sauce and scatter over the rest of the cheese.
