avec piments grillés, guacamole et mayo à la coriandre
Ingrédients : Pomme de terre Russet • Piment poblano • Porc haché • Pain artisan (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) (lait, soya, blé) • Mayonnaise (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) (moutarde, œuf) • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Monterey Jack (lait pasteurisé, substances laitières modifiées, crème, sel, enzymes microbiennes, culture bactérienne, chlorure de calcium, cellulose, natamycine) (lait) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Coriandre.
Allergens
Utensils
Tags
Porc haché
250 g
Pomme de terre Russet
2 unit(s)
Pain artisan
2 unit(s)
Chapelure panko
0.33 cup
Piment fort
2 unit(s)
Mélange printanier
28 g
Coriandre
7 g
Monterey Jack, râpé
0.5 cup
Mayonnaise
4 tbsp
Guacamole
3 tbsp
Assaisonnement mexicain
16 g
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Mexican Seasoning 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 top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut hot pepper into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers.)
- To an unlined baking sheet, add hot peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the top of the oven for 12-16 min, stirring halfway through, until tender.
- Roughly chop cilantro.
- Meanwhile, to a medium bowl, add pork, half the cilantro, panko, remaning Mexican Seasoning and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form mixture into two (four) 4-inch-wide patties. (NOTE: Your mixture may look wet; this is normal.)
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry 5-6 min per side, until cooked through.**
- Sprinkle cheese over patties. Remove from heat and for 2 min until cheese melts.
- When wedges and peppers are done, remove from oven.
- Halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
- In a small bowl, combine mayo and remaining cilantro.
- Spread guacamole on bottom buns.
- Stack spring mix and patties on bottom buns. Top with hot peppers.
- Spread some of the cilantro mayo on top buns. Close burgers with top buns.
- Divide fries and burgers between plates. Serve with remaining cilantro mayo for dipping.
1220
kcal
Calories
68
g
Fat
19
g
Saturated Fat
104
g
Carbohydrate
10
g
Sugar
12
g
Dietary Fiber
51
g
Protein
145
mg
Cholesterol
1530
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
350
mg
Calcium
9
mg
Iron
avec piments grillés, guacamole et mayo à la coriandre
avec piments grillés, guacamole et mayo à la coriandre
avec piments grillés, guacamole et mayo à la coriandre
avec écrasé de pommes de terre au fromage de chèvre et gras de canard