Burgers de porc style thaïlandais

Familiale

Végétarien

Épicé

avec mayo au chili doux, salade de chou, guacamole et patates douces

10 min

Difficulté: 1/3

Asiatique

Ingrédients : Patate douce • Galette à base de plantes (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Avocat • Mélange pour salade de chou (carotte, chou vert, chou rouge) • 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) • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • 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) • Limes • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Coriandre • Mélange d’épices moo shu (poudre d'ail, sucre (maltodextrine), épices, sauce de soya en poudre [sauce de soya (graines de soya, blé, sel), maltodextrine, sel], sel, dioxyde de silicium) (soya, blé, sulfites).

Allergens

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

Presse-purée

Zesteur

Petit bol

Bol à mélanger, moyen

Tags

30-min-or-less

Familiale

Végétarien

Épicé

Ingrédients

Beyond Meat®

2 unit(s)

Échalotes frites

28 g

Sauce au chili doux

8 tbsp

Patates douces

3 unit(s)

Mélange d'épices Moo Shu

4.5 g

Pain artisan

2 unit(s)

Mayonnaise

8 tbsp

Coriandre

7 g

Avocat

1 unit(s)

Lime

1 unit(s)

Salade de chou

170 g

Huile

1.5 tbsp

Sel

0.25 tsp

Poivre

0.25 tsp

Preparation

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
Wash and dry all produce.
Preheat the oven to 425°F.
Cut sweet potatoes into 1/2-inch-thick wedges. To a parchment-lined baking sheet, add sweet potatoes 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 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

Zest, then juice lime.
Peel and pit avocado
Roughly chop cilantro.
To a small bowl, add avocado, half the lime zest and 1 tbsp (2 tbsp) lime juice. Season with salt and pepper. Mash together using a potato masher or fork. Stir in half the cilantro.

To a medium bowl, add Beyond Meat®, half the crispy shallots, remaining cilantro and half the Moo Shu Spice Blend (use all for 4 servings). Season with salt and pepper, then combine.
Form mixture into 2 (4) 4-inch-wide patties. Drizzle with 1/2 tbsp (1 tbsp) oil.

In another medium bowl, add sweet chili sauce, mayo and the remaining lime juice and zest. Season with salt and pepper, then stir to combine. Transfer half the mixture to another small bowl and reserve for dipping.
To the same medium bowl, add coleslaw cabbage mix. Season with salt and pepper, then stir to combine.

To one side of the grill, add patties. Close lid and grill for 4-5 min per side, flipping once, until cooked through.**
When patties are almost done, add buns to the other side of the grill, cut-sides down. Close lid and grill for 1-2 min, until toasted.
Transfer to a plate.

Divide buns between plates. Top bottom buns with guacamole, Beyond Meat® patties and slaw. Sprinkle with remaining crispy shallots. Close with top buns.
Divide sweet potato wedges between plates.
Serve reserved sweet chili mayo alongside for dipping.

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook pork.**

Nutrition per serving

1500

kcal

Calories

Fat

Saturated Fat

149

Carbohydrate

Sugar

Dietary Fiber

Protein