Boekoeloekoe Burger on a Carrot Bun
with potato wedges, fried egg & cucumber salad
Did you know that this boekoeloekoe mix contains more than 15 different spices and vegetables?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
½ piece
Onion
1.5 piece
Egg
(Contains Egg)
20 g
Boekeloekoe burger mix
(Contains Wheat, Oats, Celery May be present Tree nuts, Sesame, Milk, Soy, Lupin, Gluten, Peanuts)
15 g
Grated Gouda
(Contains Milk)
½ piece
[Persian] cucumber
20 g
Arugula & lamb's lettuce
1 piece
Carrot bun
(Contains Wheat, Sesame, Soy May be present Tree nuts, Celery, Egg, Gluten, Lupin, Milk, Mustard)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1 teaspoon
Mustard
1 teaspoon
White balsamic vinegar
1.25 tablespoon
Olive oil
15 milliliters
[Plant-based] milk
1.25 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Peel or thoroughly wash the potatoes and cut them into wedges, then transfer to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast for 30 - 35 minutes.
Chop the onion very finely. In a bowl, beat half an egg per person. Weigh the boekoeloekoe mix and then transfer to a large bowl along with the grated cheese, milk, beaten egg and half of the onion (see Tip). Mix well, adding an extra splash of milk if the mixture is too dry, then chill in the fridge for 15 minutes.
Tip: eating alone or with an odd number? For convenience, prepare the entire boekoeloekoe mix. You can enjoy the leftover burger the next day!
In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar and 1 tsp mayonnaise per person, along with the rest of the chopped onion (see Tip). Dice the cucumber and transfer to the salad bowl. Reserve some of the lettuce for the burger, then add the rest to the dressing and toss well to combine.
Tip: if you don't like raw onion, fry it with the burger instead.
Shape the boekoeloekoe mix into burger patties. Heat a drizzle of olive oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the burger for 4 - 5 minutes per side. Meanwhile, heat a light drizzle of olive oil in another frying pan and fry the egg. Season to taste with salt and pepper.
In the meantime, bake the carrot bun for 4 - 6 minutes. In a small bowl, combine the rest of the mayonnaise with the honey and the mustard.
Cut open the carrot bun and top with the reserved lettuce and boekoeloekoe burger. Spread 1 tbsp of the honey mustard sauce over the burger, then top with the fried egg. Serve the burger with the salad and potato wedges, along with the rest of the honey mustard sauce.
Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us, however, don't get enough vitamin D, particularly during the darker winter months.