Veal Bacon Cheeseburger
with oven fries, truffle mayo, apple salad & cranberry chutney
Did you know that the word cranberry is derived from the German kraanbere? This is because the plant's flowers are reminiscent of a crane!
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
Potatoes
1 piece
Brioche bun
(Contains Milk, Soy, Wheat)
50 g
Shredded red cabbage
½ piece
Apple
½ piece
Onion
2 slice
Bacon
1 piece
Veal burger
(May be present Gluten, Egg, Mustard, Celery, Soy)
20 g
Cranberry chutney
50 g
Grated aged Gouda
(Contains Milk)
30 g
Arugula & lamb's lettuce
4 milliliters
Truffle-style olive oil
Not included in your delivery
½ tablespoon
White balsamic vinegar
¼ tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
1.25 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Balsamic vinegar
1.5 tablespoon
Olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Peel or wash the potatoes and cut into fries of no more than 1cm thickness. Transfer to a parchment-lined baking sheet and drizzle with half of the olive oil, then season to taste with salt and pepper. Toss well to combine and then bake for 30 - 40 minutes, tossing halfway. Bake the bread alongside during the final 2 - 3 minutes of cooking time.
Finely chop the red cabbage. Set aside two thin slices of apple per person to use later, then core and dice the rest of the apple. In a salad bowl, combine the rest of the olive oil with the white balsamic vinegar and honey, then season to taste with salt and pepper.
Transfer the cabbage and diced apple to the salad bowl, then toss well to combine and set aside. Heat a clean frying pan over medium-high heat and fry the bacon for 3 - 5 minutes until done, then remove from the pan and set aside. Slice the onion into half rings in the meantime.
In the same pan, melt the butter over medium heat and fry the onion with the burger for 3 - 5 minutes per side or until done (see Tip). Remove the burger from the pan and then deglaze the onion with the balsamic vinegar.
Tip: if preferred, you can top the burgers with the cheese already and then cover the pan with the lid so as to allow the cheese to melt. Otherwise, just add the cheese in the next step as instructed.
In a small bowl, combine the mayonnaise with the truffle-style olive oil. Cut open the bread roll and spread both sides with the cranberry chutney. Top with the reserved apple, the onion and the burger. Top the burger with the bacon and cheese.
Add the lettuce to the cabbage and toss well to combine. Serve the burger with the salad, fries and truffle mayo.