avec rondelles de patates douces
Cet amuse-gueule classique vient d’être ajouté à la section hamburger du menu! Le fromage à la crème, le cheddar et les jalapenos agrémentent un burger de porc juteux, et les rondelles de patates douces sont l’accompagnent idéal de ce plat. Le tout offre une explosion de saveurs exquises!
Allergens
Utensils
Tags
Porc haché
250 g
Fromage à la crème
4 unit(s)
Jalapeño
1 unit(s)
Pain artisan
2 unit(s)
Cornichon à l'aneth, en tranches
90 mL
Patates douces
2 unit(s)
Fromage cheddar, râpé
0.25 cup
Chapelure italienne
4 tbsp
Mélange printanier
28 g
Sel d'ail
1 tsp
Oignon, haché
56 g
Sel
0.5 tsp
Huile
1.33 tbsp
Poivre
0.125 tsp
- Cut sweet potatoes into 1/4-inch rounds.
- Add sweet potatoes and 1 tbsp oil to a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper.
- Broil in the middle of the oven, flipping halfway through, until tender and golden-brown, 15-16 min. (NOTE: For 4 ppl, broil in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add pork, onions, breadcrumbs, 1/2 tsp (1 tsp) salt and half the jalapeños to a medium bowl. Season with pepper, then combine. (TIP: If you prefer more tender patties, add an egg to the mixture!)
- Form mixture into two (four) 4-inch-wide patties.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tsp (2 tsp) oil, then patties. Pan-fry until golden-brown and cooked through, 4-6 min per side.**
- Meanwhile, combine cream cheese, cheddar cheese, remaining jalapeños and remaining garlic salt in a small bowl.
- Halve buns.
- Arrange on an unlined baking sheet, cut-side up.
- Toast buns in the bottom of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Spread cream cheese mixture over bottom buns, then stack with patties, pickles and spring mix. Close with top buns.
- Divide burgers and sweet potato rounds between plates.
920
kcal
Calories
45
g
Fat
18
g
Saturated Fat
88
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
41
g
Protein
120
mg
Cholesterol
2470
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
400
mg
Calcium
5.5
mg
Iron
avec pains plats à l’ail et salade de tomates et de concombres
avec pains plats à l’ail et salade de tomates et de concombres