avec salade fraîche
Retrouvez tout le plaisir des jalapenos farcis à l’intérieur de ces burgers! Ce repas faible en glucides est composé de galettes de bœuf tendres et juteuses qui sont farcies d’une garniture délectable de fromage à la crème, de jalapenos et de cheddar. Le mélange printanier, les oignons rouges, les tomates et la mayo à la sriracha viennent équilibrer le tout. Qui a dit que les repas faibles en glucides ne pouvaient pas être excitants?
Allergens
Utensils
Tags
Bœuf haché
250 g
Tomato
1 unit(s)
Mélange printanier
113 g
Oignon rouge
1 unit(s)
Jalapeño
1 unit(s)
Chapelure panko
0.25 cup
Fromage cheddar, râpé
0.25 cup
Fromage à la crème
1 unit(s)
Spicy Mayo
2 tbsp
Vinaigre de vin blanc
2 tbsp
Huile
1.5 tbsp
Poivre
0.125 tsp
Sucre
1 tsp
Sel
0.375 tsp
- Thinly slice tomato.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch rounds. Separate into rings.
- Thinly slice half the jalapeño into 1/4-inch rounds, removing seeds for less heat.
- Core, then finely chop remaining jalapeño. (TIP: We suggest using gloves when prepping jalapeños!).
- Add vinegar, jalapeño rounds, onions, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat.
- Transfer pickled jalapeños and onions, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Meanwhile, combine chopped jalapeños, cream cheese and half the cheddar cheese in another small bowl. (NOTE: This is your patty filling.)
- Combine spicy mayo and 1 tsp (2 tsp) water in a third small bowl. (NOTE: This is your spicy mayo drizzle.)
- Add beef, panko and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer more tender patties, add an egg to the mixture.)
- Season with pepper, then combine.
- Form into four 4-inch-wide patties (8 patties for 4 ppl). Divide patty filling between 2 patties (4 patties for 4 ppl), then top with remaining patties.
- Firmly pinch edges of patties together to seal in filling, then gently reshape into rounds.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
- Sear until golden-brown, 2-3 min per side.
- Remove from heat, then transfer to a parchment-lined baking sheet. Sprinkle remaining cheese over patties.
- Bake in the top of the oven until cooked through, 6-9 min.**
- Meanwhile, add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add spring mix, then toss to coat.
- Drain pickled jalapeños and onions, then discard remaining pickling liquid.
- Divide salad between plates.
- Top with tomatoes, patties and pickled jalapeños and onions.
- Drizzle spicy mayo drizzle over top.
640
kcal
Calories
47
g
Fat
16
g
Saturated Fat
21
g
Carbohydrate
9
g
Sugar
3
g
Dietary Fiber
32
g
Protein
115
mg
Cholesterol
920
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
225
mg
Calcium
4
mg
Iron
avec salade fraîche
avec salade fraîche
avec salade fraîche
avec feta et amandes grillées