avec salade de pommes de terre à l’allemande
Ah, le bon goût du bœuf poêlé et croustillant! Ce burger a les meilleures garnitures : cornichons croquants et oignons caramélisés savoureux! Nous donnons également du mordant à la salade de pommes de terre classique en y ajoutant des cornichons hachés. Vous ne vous ennuierez pas de la saison du BBQ grâce à ce souper plein de saveurs!
Allergens
Utensils
Tags
Bœuf haché
250 g
Pain artisan
2 unit(s)
Moutarde de Dijon
1 tbsp
Cornichon à l'aneth, en tranches
90 mL
Pommes de terre rouges
350 g
Oignon jaune
1 unit(s)
Mayonnaise
4 tbsp
Persil
7 g
Fromage cheddar, râpé
0.5 cup
Chapelure panko
0.25 cup
Ketchup
2 tbsp
Poivre
0.313 tsp
Sel
0.375 tsp
Sucre
1 tsp
Huile
0.5 tbsp
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until softened slightly, 3-4 min.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Remove the pan from heat.
- Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.
- Meanwhile, combine beef, panko, half the Dijon, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a medium bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!)
- Form into two 5-inch-wide patties (4 patties for 4 ppl).
- Reheat the same pan (from step 2) over medium-high.
- When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
- Meanwhile, finely chop pickles, reserving pickle juice.
- Roughly chop parsley.
- Stir together half the pickles, ketchup and 1 tbsp (2 tbsp) mayo in another small bowl. (NOTE: This is your tangy sauce.)
- When potatoes are done, drain and return them to the same pot, off heat.
- Add parsley, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.
- Halve buns, then arrange on an unlined baking sheet, cut-sides up. Sprinkle cheese over bottom buns.
- Toast buns in the middle of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Spread tangy sauce on top buns.
- Stack patties and caramelized onions on bottom buns. Close with top buns.
- Divide burgers and potato salad between plates.
1030
kcal
Calories
55
g
Fat
17
g
Saturated Fat
87
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
45
g
Protein
125
mg
Cholesterol
1950
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
450
mg
Calcium
7
mg
Iron
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