Artichoke and sundried tomato burger with hashbrowns
ARTICHOKE AND SUNDRIED TOMATO BURGER WITH HASHBROWNS
2
Persons
40
Minutes
very easy
Difficulty
main course
Type
Ingredients
1 pack of Kioene Artichoke and Sundried Tomato Burgers
12 red new potatoes
grated plant-based cheese
a teaspoon of smoked paprika
a few sprigs of thyme
extra virgin olive oil to taste
salt and pepper
METHOD
Wash the new potatoes and boil them in lightly salted water for 20-25 minutes or until tender when pricked with a fork.
Set the oven to 180° and line a baking tray with baking paper.
Drain the potatoes, transfer them to the baking tray and crush them with the bottom of a glass. Season them with salt, pepper, paprika, a few thyme leaves and a drizzle of oil, bake them for 10 minutes and take them out of the oven.
Cook the burgers in the hot oven for the time indicated on the package, take them out and put the oven on grill mode.
Sprinkle the potatoes with the grated plant-based cheese and put them back in the oven to brown under the grill.
As soon as a crust has formed, remove from the oven, sprinkle with more plant-based cheese and thyme and serve with the burgers.
