Burgers de porc aux épices indiennes

Protéine végé plutôt

Découverte

Rapido

avec quartiers de patates douces et trempette au yogourt et à la coriandre

6 min

Difficulté: 2/3

Indienne

Nous avons toujours plein d’idées pour réinventer nos recettes de burgers! Dans celle-ci, les galettes de porc délicieusement assaisonnées sont agrémentées de notre tartinade de figues. Légèrement acidulée, la trempette au yogourt rehausse les saveurs du mélange printanier du burger et accompagne à merveille les patates douces au goût terreux.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grand bol

Grande poêle antiadhésive

Bol à mélanger, moyen

Tags

Découverte

Rapido

Ingrédients

Porc haché

250 g

Pain artisan

2 unit(s)

Tartinade de figues

2 tbsp

Chapelure panko

0.25 cup

Mélange d'épices à l'indienne

1 tbsp

Mélange printanier

28 g

Sauce au yogourt

6 tbsp

Coriandre

7 g

Patates douces

2 unit(s)

Sel d'ail

1 tsp

Beurre non salé

1 tbsp

Poivre

0.125 tsp

Huile

1.5 tbsp

Preparation

Cut sweet potatoes into 1/2-inch wedges.
Add sweet potatoes, half the Indian Spice Mix and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.)
Season with pepper and half the garlic salt, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, finely chop cilantro.
Add yogurt sauce, 1/8 tsp (1/4 tsp) Indian Spice Mix and half the cilantro to a medium bowl.
Season with a pinch of garlic salt and pepper, then stir to combine.

Add pork, panko, remaining Indian Spice Mix and remaining cilantro to a large bowl.
Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine.
Form pork mixture into 2 equal-sized patties (4 patties for 4 ppl).

Heat a large non-stick pan over medium heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**

When patties are almost done, halve buns.
Spread softened butter onto buns.
Arrange directly on the top rack of the oven, cut-side up.
Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Add spring mix and 2 tbsp (4 tbsp) cilantro yogurt dip to another large bowl, then toss to coat.
Layer fig spread, patties and salad on bottom buns. Close with top buns.
Divide burgers and sweet potato wedges between plates.
Serve remaining cilantro yogurt dip alongside.