Burgers de dinde aux bleuets

Préparée en 10 min

Rapido

Concours estival

avec rondelles de pommes de terre au romarin et aïoli à la moutarde

5 min

Difficulté: 2/3

Americaine

Nappés de confiture de bleuets, d’aïoli à la moutarde et de cheddar fondu, ces burgers de dinde offrent une combinaison parfaite de saveurs! Dégustez-les avec de délicieuses pommes de terre rôties au romarin.

Allergens

Orge

Avoine

Seigle

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Petit bol

Grande poêle antiadhésive

Bol à mélanger, moyen

Tags

Rapido

Concours estival

Ingrédients

Dinde hachée

250 g

Chapelure italienne

4 tbsp

Moutarde à l’ancienne

2 tbsp

Mélange printanier

28 g

Confiture de bleuets

2 unit(s)

Mayonnaise

4 tbsp

Cheddar blanc, râpé

0.5 cup

Pain artisan

2 unit(s)

Pommes de terre à chair jaune

250 g

Branche de romarin

1 unit(s)

Sel d'ail

1 tsp

Poivre

0.125 tsp

Huile

1.5 tbsp

Sel

0.063 tsp

Preparation

Strip 1 tbsp (2 tbsp) rosemary leaves from the stems. Finely chop.
Cut potatoes into 1/4-inch rounds.
Add potatoes, half the rosemary (use all for 4 ppl) and 1 tbsp oil to a parchment-lined 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 bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Meanwhile, add sealed blueberry jam packets to a cup of hot tap water. Set aside. (TIP: This helps to soften jam.)
Add mayo, 4 tsp (8 tsp) mustard and 1/4 tsp (1/2 tsp) garlic salt to a small bowl.
Season with pepper, to taste, then stir to combine.

Heat a large non-stick pan over medium heat.
While the pan heats, add turkey, breadcrumbs, remaining mustard and remaining garlic salt to a medium bowl. Season with pepper, then combine.
Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)

When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties.
Pan-fry until patties are cooked through, 5-6 min per side.**

Meanwhile, halve buns.
Arrange on an unlined baking sheet, cut-side up. 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!)