Ingredients
Scale
Sautéed burger patties and spinach
- 1 tsp butter
- 1 medium onion, sliced
- 4 burger patties, cubed
- Salt and freshly ground black pepper, to taste
- 1 packet baby spinach, approximately 120-150 g, washed and drained
Warm potato salad
- 3 medium potatoes
- Salt, to taste
- Freshly crushed black pepper, to taste
- 2 tbsp fresh coriander, chopped
- 3-4 tbsp mayonnaise, or to taste
Instructions
- Wash the 3 medium potatoes and prick each several times with a fork. Microwave on high for approximately 8–12 minutes, turning halfway through, until tender when pierced with a knife. Cooking time will depend on potato size and microwave wattage. Allow them to cool just enough to handle, peel and cut into chunky pieces.
- While the potatoes cook, heat 1 tsp butter in a wok or large frying pan over medium heat. Add 1 medium sliced onion and sauté for approximately 2 minutes until softened and beginning to turn translucent.
- Add the 4 cubed burger patties to the onion. Sauté for approximately 8–10 minutes, stirring occasionally, until browned and cooked through. If using raw beef patties, ensure the centre reaches 160⁰F (71⁰C). If using precooked patties, heat them thoroughly.
- Season the burger patties and onions with salt and freshly ground black pepper to taste. Turn off the heat, add the washed and drained baby spinach, approximately 120–150 g, and toss gently until the spinach wilts in the residual heat. Let the mixture rest briefly.
- Place the warm potato chunks in a bowl. Season with salt and freshly crushed black pepper to taste. Add 2 tbsp chopped fresh coriander and 3–4 tbsp mayonnaise. Gently mix until the potatoes are coated but still chunky.
- Serve the warm, creamy potato salad alongside the sautéed burger patties, onions, and wilted spinach.
Notes
Prepared, tried, and tested by Nazley
