avec quartiers de patates douces au romarin
Ingrédients: Patates douces • Halloumi (lait) (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) • Pain artisan (lait, soya, blé) (farine de blé enrichie, eau, huile de canola, levure, sucre, sucre inverti, sel, vinaigre, fibres d'agrumes, mono- et diglycérides d'acides gras, farine de soya, carbonate de calcium, stéaroyl-2-lactylate de sodium, phosphate monocalcique, amylase, xylanase, acide ascorbique, adoucissant pour pâte, sorbate de potassium, propionate de calcium, sulfate de calcium, levain de blé dur séché (produits de blé dur moulus, culture bactérienne), gomme xanthane, gomme guar) • Œuf de catégorie A • Tomate Roma • Pesto au basilic (lait) (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Romarin.
Allergens
Tags
Haloumi
1 unit(s)
Pain artisan
2 unit(s)
Patates douces
2 unit(s)
Branche de romarin
1 unit(s)
Mélange printanier
28 g
Tomato
1 unit(s)
Pesto au basilic
0.25 cup
Mayonnaise
4 tbsp
Œuf
2 unit(s)
Poivre
0.13 tsp
Huile
1 tbsp
Sel
0.133 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Strip rosemary leaves from stem, then finely chop 1 tsp (2 tsp).
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes, rosemary and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut halloumi into 1/4-inch slices.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Cut tomato into 1/4-inch slices.
- In a small bowl, stir together pesto and mayo. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 2-3 min per side, until golden. Transfer to a plate.
- In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Meanwhile, on an unlined baking sheet, halve buns, then arrange cut-sides up.
- Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Spread some pesto mayo on buns.
- Stack spring mix, halloumi, eggs and tomatoes on bottom buns. Close with top buns.
- Divide burgers and sweet potato wedges between plates.
- Serve remaining pesto mayo alongside for dipping.
If you’ve opted to add eggs, transfer halloumi to a plate. In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
Stack eggs on bottom buns when assembling burgers.
1060
kcal
Calories
67
g
Fat
24
g
Saturated Fat
76
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
39
g
Protein
290
mg
Cholesterol
2130
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
500
mg
Calcium
6.5
mg
Iron
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