Cheeseburger with Potato Wedges
with butter lettuce & tomato
Butter lettuce contains as many as 2 to 4 times more leaves than other common varieties of lettuce. Furthermore, the leaves are all about the same size and are tender and subtle in flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Roseval potatoes
1 piece
Hamburger bun with sesame seeds
(Contains Sesame, Soy, Wheat, Milk May be present Tree nuts, Gluten)
½ piece
Onion
1 piece
Tomato
1 head
Butter lettuce
1 piece
Beef-pork burger
(Contains Egg, Wheat May be present Celery, Soy, Mustard)
15 g
Grated cheddar
(Contains Milk)
4 milliliters
Truffle-style olive oil
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Balsamic vinegar
½ tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C. Peel or thoroughly wash the potatoes, then cut them into wedges and transfer to a bowl.
- Drizzle with the olive oil and season with salt and pepper, then toss well to coat.
- Transfer the potato wedges to a parchment-lined baking sheet and bake for 30 - 40 minutes, tossing halfway (see Tip).
- Bake the burger bun during the final 4 - 5 minutes of cooking time.
Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve just two thirds of the potatoes. You can keep the rest of them to use the next day.
- Slice the onion into half rings. Slice the tomato and set aside two slices for each burger. Separate the lettuce leaves.
- Transfer the tomato and lettuce to a salad bowl along with the balsamic vinegar and extra virgin olive oil.
- Toss well to combine, then season to taste with salt and pepper.
- In a small bowl, combine the mayonnaise with the truffle-style olive oil.
- Melt the butter in a frying pan over medium-low heat and fry the onion for 4 - 6 minutes.
- Turn the heat up to medium-high and then fry the burger alongside the onion for 1 - 2 minutes.
- Flip the burger and top with the cheddar, then cover with the lid.
- Turn the heat to low and allow the cheese to melt for 2 - 3 minutes.
- Cut open the burger bun and top with some of the lettuce and the reserved sliced tomato.
- Top with some of the fried onion and then with the cheeseburger. Drizzle the cooking juices from the frying pan over the burger.
- Serve with the potato wedges, the salad and truffle mayonnaise.