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
Pains briochés
2 unit
Cornichon à l'aneth, en tranches
90 mL
Pommes de terre rouges
360 g
Oignon jaune
113 g
Mayonnaise
4 tbsp
Persil
7 g
Fromage cheddar, râpé
0.25 cup
Chapelure panko
0.25 cup
Ketchup
2 tbsp
Huile
0.5 tbsp
Sel
0.75 tsp
Sucre
1 tsp
Poivre
0.313 tsp
Moutarde de Dijon
1 tbsp
Before starting, preheat the broiler to high. Wash and dry all produce. 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.
While potatoes cook, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until onions soften slightly, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until 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.
While onions caramelize, combine beef, panko, half the Dijon, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat 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!)
While patties cook, finely chop pickles, reserving pickle juice. Roughly chop parsley. Stir together half the pickles, ketchup and 1 tbsp mayo (dbl for 4 ppl) in another small bowl. (NOTE: This is your tangy mayo!) When potatoes are fork-tender, 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. Arrange on an unlined baking sheet, cut-side 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 mayo on top buns. Stack patties and caramelized onions on bottom buns. Close with top buns. Divide burgers and potato salad between plates.
1020
kcal
Calories
55
g
Fat
14
g
Saturated Fat
87
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
46
g
Protein
125
mg
Cholesterol
2490
mg
Sodium
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