GezinsvriendelijkAllergens
Lactose
Ei
Sulfiet
Mosterd
SojaBlack Bean Burger
I make this black bean burger with quinoa, fresh chunks of bell pepper, and gently sautéed onions. The nutritional yeast flakes add a deep flavour to the burger. As a refreshing counterpart, you get a true comfort coleslaw, seasoned with a hint of chipotle peppers. On the side, I serve a portion of seasoned baby potatoes with crunchy corn.
Savoy cabbage, carrot, white onion, red bell pepper, spring onion, garlic, baby potatoes with skin, lime juice, fresh coriander, corn, black beans, chili powder, smoked paprika, cumin seeds, coriander seeds, paprika powder, nutritional yeast, pasteurised free-range egg, Greek yoghurt, oats, white quinoa, chipotle peppers in adobo sauce (contains soy), tomato purée, honey, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, soja, sulfiet.
MicrowaveMarleen's choice
Heat the baby potatoes and the burger loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 15-30 min
Preheat the baby potatoes covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 10 minutes, heat the burger as well. Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.