Teriyaki Boekoeloekoe Burger on a Charcoal Bun
with sambal slaw, quick-pickled cucumber & potatoes
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
20 g
Boekeloekoe burger mix
(Contains Wheat, Oats, Celery May be present Tree nuts, Sesame, Milk, Soy, Lupin, Gluten, Peanuts)
½ piece
Egg
(Contains Egg)
⅓ piece
Red onion
15 g
Grated Gouda
(Contains Milk)
25 g
Teriyaki sauce
(Contains Soy, Wheat)
50 g
Slaw mix
½ piece
[Persian] cucumber
200 g
Potatoes
½ piece
Charcoal burger bun
(Contains Wheat)
Not included in your delivery
2 teaspoon
White wine vinegar
1 teaspoon
Sugar
1 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
1 teaspoon
Sambal
1
[Plant-based] milk
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Beat the egg in a bowl. Chop the onion very finely. Transfer the boekoeloekoe mix to a large bowl (see ingredients for amount). Add the grated cheese, the onion, two thirds of the teriyaki sauce and 1 tbsp per person of the beaten egg. Mix well to combine, adding a splash of milk if the mixture seems too dry. The mixture should be sticky enough to form a burger patty. Transfer to the fridge for 15 minutes.
Peel or wash the potatoes, then dice them and transfer to a bowl. Drizzle with half of the olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake for 25 - 30 minutes or until golden-brown, tossing halfway.
Meanwhile, thinly slice the cucumber. In a salad bowl, combine the white wine vinegar with the sugar, then season with a pinch of salt. Add the cucumber and toss well to combine.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
Bake the burger bun in the oven for 5 - 7 minutes. Meanwhile, in a small bowl combine the honey with the rest of the teriyaki sauce. Heat the rest of the olive oil in a frying pan over medium-high heat. Shape the boekoeloekoe mixture into burger patties. When the pan is nice and hot, fry the burger for 3 minutes per side. Pour over the teriyaki sauce and fry for 1 - 2 more minutes per side.
In a bowl, combine the rest of the white wine vinegar with the mayonnaise and the sambal (see Tip). Add the slaw mix and toss well to combine, seasoning to taste with salt and pepper.
Tip: skip the sambal if preferred.
Cut open the burger bun and top with the boekoeloekoe burger, some of the quick-pickled cucumber and the sambal slaw (see Tip). Serve the potatoes and the rest of the cucumber alongside.
Tip: if there's too much slaw for the burger, serve the rest alongside.