Mini Burgers with Bacon Lardons
with broccoli in cheesy curry sauce, chives & potato wedges
Recipe developer Sarah: "For this recipe, I was inspired by cauliflower with cheese sauce, a classic I often had growing up. I replaced the cauliflower with broccoli, adding a bit more colour to the plate. Seasoning the potatoes with curry spices gives them a little extra kick."
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Mini beef-pork burger
(Contains Egg, Wheat May be present Soy, Mustard, Celery)
200 g
Potatoes
2.5 g
Fresh chives
(May be present Celery)
25 g
Grated Gouda
(Contains Milk)
½ sachet(s)
Curry powder
(Contains Celery, Mustard)
180 g
Broccoli
½ piece
Onion
25 g
Bacon lardons
75 milliliters
Oatly organic cream alternative
(Contains Gluten, Oats)
4 milliliters
Truffle-style olive oil
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash the potatoes and cut them into wedges, then transfer to a deep frying pan and submerge with water.
- Cover with the lid and boil for 12 - 14 minutes over medium-low heat.
- Drain if necessary, then add the olive oil and fry for 3 - 4 minutes over medium-high heat.
- Stir in half of the curry powder and season to taste with salt and pepper.
- Melt the butter in a frying pan over medium-high heat. Fry the bacon lardons with the burgers for 4 - 6 minutes, turning halfway. Season with salt and pepper.
- Meanwhile, boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into florets and dice the stem.
- Boil the broccoli for 5 - 7 minutes, then drain and season with salt and pepper. Set aside until serving.
- Finely chop the onion.
- Remove the burgers and bacon lardons from the pan and set aside. Fry the onion in the same pan for 2 - 3 minutes over medium-high heat.
- Add the Oatly cream alternative and the rest of the curry powder, then bring to a boil.
- Reduce the heat to medium and stir in the cheese. Allow to melt, then turn off the heat.
- Gradually add water until the sauce reaches the desired consistency, then season to taste with salt and pepper.
- Finely chop the chives or use scissors if preferred.
- In a small bowl, combine the mayonnaise with the truffle-style olive oil.
- Serve the potato wedges, broccoli, bacon lardons and burgers on plates.
- Top with the broccoli with the cheesy curry sauce.
- Garnish with the chives and serve with the truffle mayonnaise.