Crispy No-Chicken Burger with Dill Mayo
on a carrot bun with fries & cucumber salad
There is a new ingredient in your box! With this burger from The Vegetarian Butcher, you can enjoy the texture and taste of traditional chicken, but completely plant-based.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Potatoes
1 piece
Carrot bun
(Contains Wheat, Sesame, Soy May be present Tree nuts, Celery, Egg, Gluten, Lupin, Milk, Mustard)
1 piece
Happy go Clucky from the Vegetarian Butcher
(Contains Celery, Soy, Wheat, Oats May be present Mustard, Sesame, Gluten)
½ head
Butter lettuce
½ piece
[Persian] cucumber
2.5 g
Fresh dill
(May be present Celery)
½ piece
Red onion
½ sachet(s)
Yellow mustard seeds
(Contains Mustard)
Not included in your delivery
25 milliliters
Water for the sauce
30 milliliters
White wine vinegar
2 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Sugar
1 tablespoon
Mustard
½ tablespoon
Extra virgin olive oil
¾ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness. Transfer to a bowl and drizzle with olive oil. Season the fries with salt and pepper, then toss well to coat (see Tip).
Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve the burger without the fries. You can keep the potatoes to use another time.
Transfer the fries to a parchment-lined baking sheet, being sure to leave enough space to add the carrot bun later. Bake in the oven for 22 - 24 minutes or until golden-brown, tossing halfway. Cut open the carrot bun and bake alongside the fries for 4 - 6 minutes.
Finely chop the onion. In a saucepan, heat the water with the white wine vinegar and the sugar (see pantry for amounts). When the sugar has dissolved, add the onion and the mustard seeds and allow to simmer for 10 - 15 minutes over medium heat. Remove from the heat and set aside. Meanwhile, finely chop the dill.
In a small bowl, combine the mayonnaise with the dill, along with half each of the honey and the mustard. Season to taste with salt and pepper. Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the burger for 6 - 7 minutes, turning regularly.
Set aside half a tablespoon per person of the onion sauce, then transfer the rest to a salad bowl. Add the extra virgin olive oil and the rest of the honey and mustard, then mix well to combine. Season to taste with salt and pepper. Set aside one whole lettuce leaf for each burger, then roughly chop the rest. Slice the cucumber into crescents.
Shortly before serving, add the lettuce and cucumber to the salad bowl and toss well to combine with the dressing. Spread the carrot bun with the dill mayo and the reserved onion sauce, then top with the reserved lettuce and the burger. Serve with the fries and salad, along with some extra mayonnaise as preferred.