avec quartiers de pommes de terre et oignons caramélisés
Un classique élevé grâce aux saveurs fumées, tant sur les pommes de terre que dans la mayo BBQ crémeuse! Les oignons caramélisés feront de ce plat un des préférés de la famille!
Allergens
Utensils
Tags
Bœuf haché
250 g
Pomme de terre Russet
460 g
Sauce BBQ
4 tbsp
Pains briochés
2 unit
Oignon rouge
113 g
Mélange printanier
28 g
Mélange paprika fumé et ail
1 tbsp
Fromage cheddar, râpé
0.25 cup
Mayonnaise
4 tbsp
Vinaigre balsamique
2 tsp
Chapelure italienne
2 tbsp
Huile
2 tbsp
Sucre
1 tsp
Sel
0.375 tsp
Poivre
0.25 tsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Balsamic Vinegar Guide for Step 2 (dbl for 4 ppl): 1 tsp for mild, 2 tsp for medium, 1 tbsp for extra! Cut potatoes into 1/2-inch-thick wedges. Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through cooking, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
While potatoes roast, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 6-8 min. Stir in 2 tsp vinegar. (NOTE: Reference balsamic vinegar guide.) Transfer onions to a plate and set aside. Carefully rinse and wipe the pan clean.
Add beef, breadcrumbs, remaining Smoked Paprika-Garlic Blend and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.** Remove the pan from heat, then transfer patties to one side of another unlined baking sheet. Sprinkle cheese evenly over top of patties. Set aside.
While patties cook, add mayo and BBQ sauce to a small bowl. Season with pepper, then stir to combine.
Halve buns, then arrange on the other side of the baking sheet with patties, cut-side up. (NOTE: For 4 ppl, use a second unlined baking sheet.) Toast in the top of the oven until buns are golden-brown and cheese is melted, 3-4 min. (NOTE: For 4 ppl, toast in batches.) (TIP: Keep an eye on buns so they don't burn!)
Spread some BBQ mayo onto top buns. Divide caramelized onions between bottom buns, then stack with spring mix and patties. Close with top buns. Divide burgers and spiced potato wedges between plates. Serve remaining BBQ mayo on the side for dipping.
1210
kcal
Calories
65
g
Fat
15
g
Saturated Fat
112
g
Carbohydrate
28
g
Sugar
7
g
Dietary Fiber
48
g
Protein
125
mg
Cholesterol
1600
mg
Sodium
avec quartiers de pommes de terre et oignons caramélisés
avec quartiers de pommes de terre et oignons caramélisés
avec quartiers de pommes de terre et oignons caramélisés
avec quartiers de pommes de terre et oignons caramélisés
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