avec salade fraîche
« Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion Ingrédients : Bœuf haché • Tomates Roma • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Oignon rouge • Jalapeno • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Mayo épicée (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) (œuf, moutarde) • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé).
Allergens
Utensils
Tags
Bœuf haché
250 g
Tomato
2 unit(s)
Mélange printanier
113 g
Oignon rouge
0.5 unit(s)
Jalapeño
1 unit(s)
Chapelure panko
0.165 cup
Fromage cheddar, râpé
0.25 cup
Fromage à la crème
2 unit(s)
Spicy Mayo
2 tbsp
Vinaigre de vin blanc
2 tbsp
Huile
1.5 tbsp
Sucre
1 tsp
Sel
0.375 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Thinly slice tomatoes. Season with salt.
- Peel, then slice half the onion into 1/4-inch rounds (use whole onion for 4 servings).
- Separate onion 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.)
- To a small pot, add vinegar, jalapeño rounds, onion rings, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water. Season with salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. To a small bowl, transfer pickled jalapeños and onions.
- Set aside in the fridge to cool.
- Meanwhile, in another small bowl, combine chopped jalapeños, cream cheese and half the cheddar cheese. (NOTE: This is your patty filling.)
- In a third small bowl, combine spicy mayo and 1 tsp (2 tsp) water. (NOTE: This is your spicy mayo drizzle.)
- To a medium bowl, add beef, half the panko (use all for 4 servings) and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form into 4 (8) 4-inch-wide patties. Divide patty filling between 2 (4) patties, then top with remaining patties.
- Firmly pinch edges of patties together to seal in filling, then gently reshape into 4-inch-wide patties.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Sear for 2-3 min per side, until golden.
- Remove from heat, then transfer to a parchment-lined baking sheet. Sprinkle remaining cheese over patties.
- Bake in the top of the oven for 6-9 min, until cooked through.**
- Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix to the dressing, 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 over top.
670
kcal
Calories
49
g
Fat
18
g
Saturated Fat
22
g
Carbohydrate
10
g
Sugar
3
g
Dietary Fiber
34
g
Protein
125
mg
Cholesterol
990
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
200
mg
Calcium
4
mg
Iron
avec salade fraîche
avec salade fraîche
avec salade fraîche
avec salade fraîche
avec feta et amandes grillées
