avec sauce à burger et pommes de terre assaisonnées
Ajoutez une touche croustillante à vos burgers habituels avec cette recette de smash burgers poêlés que vous couronnerez de cornichons croquants et de délicieux oignons caramélisés!
Allergens
Utensils
Tags
Bœuf haché
250 g
Pain artisan
2 unit
Moutarde de Dijon
1 tbsp
Cornichon à l'aneth, en tranches
90 mL
Pommes de terre rouges
350 g
Oignon jaune
1 unit
Mayonnaise
2 tbsp
Fromage cheddar, râpé
0.25 cup
Ketchup
2 tbsp
Mélange paprika fumé et ail
1 tbsp
Tomato
1 unit
Chapelure italienne
2 tbsp
Huile
2 tbsp
Sucre
1 tsp
Sel
0.625 tsp
Poivre
0.625 tsp
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Quarter potatoes. Add potatoes, Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
Meanwhile, peel, halve, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring often, until slightly softened, 2-3 min.Reduce heat to medium. Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are golden-brown, 3-5 min.Remove from heat. Transfer to a small bowl. Set aside.Carefully wipe the pan clean.
Meanwhile, cut pickles into 1/4-inch strips. Cut tomato into 1/4-inch slices. Combine beef, breadcrumbs, half the Dijon, 1/2 tsp (1 tsp) salt and 1/2 tsp (1 tsp) pepper in a medium bowl. Form beef mixture into two 4-inch wide burger patties (4 patties for 4 ppl).
Reheat the same pan (from step 2) over medium-high. When hot, add patties to the dry pan. Using the back of a spatula, gently press down on each patty. Cook, until bottoms are golden-brown, 3-4 min. Flip patties and cook, until the other side is golden-brown and patties are cooked through, 3-4 min.\*\*
Meanwhile, add ketchup, mayo and remaining Dijon to another small bowl. Season with salt and pepper, then stir to combine. Halve buns. Arrange on an unlined baking sheet, cut-side up.Sprinkle cheese over bottom buns. Toast buns in the middle of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
Spread half the burger sauce on top buns. Stack patties, onions, tomatoes and pickles on bottom buns. Close with top buns. Divide burgers and potatoes between plates.Serve any remaining burger sauce on the side for dipping.
950
kcal
Calories
50
g
Fat
14
g
Saturated Fat
84
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
42
g
Protein
95
mg
Cholesterol
2050
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
350
mg
Calcium
7.25
mg
Iron
avec sauce à burger, cornichons et quartiers de pommes de terre
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