avec salade fraîche
Ingrédients : Bœuf haché • Laitue romaine • Tomate Roma • Oignon rouge • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Mayo épicée (œuf, moutarde) (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) • Jalapeno.
Allergens
Tags
Bœuf haché
250 g
Laitue
1 unit(s)
Tomato
2 unit(s)
Oignon rouge
0.5 unit(s)
Jalapeño
1 unit(s)
Chapelure panko
0.165 cup
Fromage cheddar, râpé
0.25 cup
Fromage à la crème
2 unit(s)
Spicy Mayo
2 tbsp
Vinaigre de vin blanc
2 tbsp
Huile
1.5 tbsp
Sucre
1 tsp
Sel
0.375 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Thinly slice tomatoes into half-moons. Season with salt.
- Peel, then slice half the onion into 1/4-inch half-moons (use whole onion for 4 servings).
- Thinly slice half the jalapeño, removing seeds for less heat. Core, then finely chop remaining jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
- Remove and discard outer layer and stem of lettuce. Halve lengthwise, then chop into 1/2-inch pieces.
- To a small pot, add vinegar, jalapeño rounds, onions, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water. Season with salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer pickled jalapeños and onions to a small bowl.
- Set aside in the fridge to cool.
- Meanwhile, in another small bowl, combine chopped jalapeños, cream cheese and half the cheddar cheese. (NOTE: This is your patty filling.)
- In a third small bowl, combine spicy mayo and 1 tsp (2 tsp) water. (NOTE: This is your spicy mayo drizzle.)
- To a medium bowl, add beef, half the panko (use all for 4 servings) and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form into 4 (8) 4-inch-wide patties. Divide patty filling between 2 (4) patties, then top with remaining patties.
- Firmly pinch edges of patties together to seal in filling, then gently reshape into 4-inch-wide patties.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Sear for 2-3 min per side, until golden.
- Remove from heat, then transfer to a parchment-lined baking sheet. Sprinkle remaining cheese over patties.
- Bake in the top of the oven for 6-9 min, until cooked through.**
- Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add lettuce to the dressing, then toss to coat.
- Drain pickled jalapeños and onions, then discard remaining pickling liquid.
- Divide salad between plates.
- Top with tomatoes, patties and pickled jalapeños and onions.
- Drizzle spicy mayo over top.
700
kcal
Calories
53
g
Fat
19
g
Saturated Fat
23
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
35
g
Protein
135
mg
Cholesterol
990
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
225
mg
Calcium
4
mg
Iron
avec salade fraîche
avec salade fraîche
avec salade fraîche
avec salade fraîche
avec purée de haricots noirs et salade de chou au kiwi
avec purée de haricots noirs et salade de chou au kiwi