Burgers au fromage et aux bleuets pour la Saint-Jean

Barbecue

Découverte

avec quartiers de pommes de terre croustillants et sauce moutarde-mayo

15 min

Difficulté: 2/3

Canadienne

Célébrez la Saint-Jean avec un burger satisfaisant aux saveurs estivales! La saveur sucrée des bleuets est agrémentée d'une moutarde à l'ancienne piquante pour garnir ce burger d'une sauce alléchante. Pour ajouter aux saveurs estivales, le tout est complété de cheddar blanc, d'oignons marinés et de quartiers de pommes de terre croustillants.

Allergens

Orge

Avoine

Seigle

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grand bol

Petit bol

Grande poêle antiadhésive

Bol à mélanger, moyen

Tags

Découverte

Summer

Ingrédients

Porc haché

250 g

Pomme de terre Russet

2 unit(s)

Assaisonnement BBQ

1 tbsp

Échalote

1 unit(s)

Vinaigre de vin rouge

2 tbsp

Confiture de bleuets

2 unit(s)

Moutarde à l’ancienne

1 tbsp

Mayonnaise

4 tbsp

Chapelure italienne

2 tbsp

Pain artisan

2 unit(s)

Cheddar blanc, râpé

0.5 cup

Mélange printanier

28 g

Huile

1.5 tbsp

Poivre

0.25 tsp

Sel

0.25 tsp

Sucre

2 tsp

Preparation

Cut potatoes into 1/2-inch wedges.
Add potatoes, half the BBQ seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Peel, then cut shallot into 1/8-inch slices.
Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Add blueberry jam, half the mustard and 1/2 tsp (1 tsp) pickling liquid to a small bowl. (NOTE: It's okay if pickling liquid is still hot.) Season with salt and pepper, then stir to combine.
Add mayo and remaining mustard to another small bowl. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium heat.
While the pan heats, add pork, breadcrumbs and remaining BBQ seasoning to a large bowl. Season with salt and pepper, then combine.
Form mixture into two (four) 5-inch-wide patties.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until golden brown, 5-6 min.
Flip patties, then continue cooking until cooked through, 5-6 min.**

Meanwhile, line another baking sheet with parchment paper.
Halve buns and arrange on the prepared baking sheet.
Sprinkle cheese over top buns.
After flipping patties, toast buns in the top of the oven until cheese melts and buns are golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn.)