Crispy No-Chicken Burger Bowl
with Parmigiano Reggiano, potatoes & salad
While it looks rustic, ciabatta is more modern than you might think. It was first developed in 1982 by Arnaldo Cavallari. Its name means slipper in Italian as it's shaped just like a slipper!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ head
Romaine lettuce
½ piece
White ciabatta
(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)
½ bunch
Radish
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
100 g
Potatoes
¼ piece
Lemon
1 piece
Happy go Clucky from the Vegetarian Butcher
(Contains Celery, Soy, Wheat, Oats May be present Mustard, Sesame, Gluten)
½ piece
Onion
Not included in your delivery
2 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Mustard
½ teaspoon
Honey [or plant-based alternative]
½ teaspoon
Sugar
1 tablespoon
[Plant-based] butter
1 teaspoon
White wine vinegar
½ tablespoon
Olive oil
¼ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Peel or thoroughly wash the potatoes and cut them into wedges. Transfer to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes, covered (see Tip). Drain and set aside.
Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve the salad without the potatoes. You can keep them to use another time instead.
Roughly chop the lettuce and thinly slice the radishes. Finely chop the onion (see Tip). In a small bowl, combine the white wine vinegar with the sugar, then add the onion and the radish. Toss well to combine and then set aside.
Tip: if you don't like raw onion, fry it with the veggie burger instead.
Dice the bread and season with salt and pepper. Heat half of the olive oil in a frying pan over medium-high heat. Fry the bread for 2 - 4 minutes or until golden-brown, so as to make croutons. Remove from the pan and set aside.
Melt half of the butter in the same pan over medium-high heat. Fry the burger for 2 - 3 minutes per side or until evenly browned. Melt the rest of the butter in another frying pan over medium-high heat. Fry the potato wedges for 2 - 3 minutes, seasoning to taste with salt and pepper.
Cut half of the lemon into wedges and juice the rest into a large salad bowl. Finely grate the Parmigiano Reggiano and transfer half to the salad bowl. Add the mayonnaise, extra virgin olive oil, mustard and honey (see pantry for amounts). Mix well. Transfer the lettuce, onion, radishes, potatoes and croutons to the salad bowl and toss well to combine. Season to taste with salt and pepper.
Serve the salad in bowls and top with the burger. Garnish with the rest of the Parmigianno Reggiano and serve the lemon wedges alongside.
Did you know.. radish leaves are not only edible, but they're also full of calcium, iron, vitamin A and vitamin C. This actually makes them healthier than the radishes themselves! Simply wash the leaves and mix them into your salad.