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KEN WILLIAMS
Vegetable burger with rosemary potatoes
Cover this vegetable burger with cheddar, lettuce, tomato and home-made sauce. Potatoes from the oven and fresh salad, vega at its best.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Clean the potatoes and cut into thin parts. Spoon with the rosemary sea salt and oil.
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Divide the potato wedges over a baking sheet covered with parchment paper and grill in the middle of the oven for about 30 minutes. Spoon halfway.
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Cut the hamburger buns open and roast the last 3 min on a rack under the potato wedges.
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Meanwhile, wash the peppers, remove the stem and seeds and cut the flesh into small cubes. Wash the tomatoes and cut into slices.
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Mix the salad mix with the sweet pepper cubes and sprinkle with the dressing.
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Mix the gherkin cubes with the rosemary sea salt, the ketchup and the mayonnaise into a sauce.
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Heat a frying pan with non-stick coating without oil or butter and fry the burgers for 5 minutes on medium heat. Turn halfway and place a slice of cheese on each burger.
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Take the potato wedges and sandwiches out of the oven.
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Cover the bottom halves of the buns successively with the sauce, the salad mix, a burger and tomato slices.
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Cover with the top of the buns and serve with the potato wedges and salad.
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Nutrition
735Calories
Sodium0% DV1.400mg
Fat37% DV24g
Protein52% DV26g
Carbs32% DV96g
Fiber56% DV14g
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