avec mayo acidulée et salade de pommes de terre à l’allemande
Ah, le bon goût du bœuf poêlé et croustillant! Ce burger a les meilleures garnitures : cornichons croquants et savoureux oignons caramélisés! Nous donnons également du mordant à la salade de pommes de terre classique en y ajoutant des cornichons hachés. Vous ne vous ennuierez pas de la saison du BBQ grâce à ces smashed burgers!
Allergens
Utensils
Tags
Bœuf haché
250 g
Pains briochés
2 unit
Moutarde de Dijon
1 tbsp
Cornichon à l'aneth, en tranches
90 mL
Pommes de terre rouges
360 g
Oignon, en tranches
113 g
Mayonnaise
2 tbsp
Persil
7 g
Fromage cheddar, râpé
0.25 cup
Chapelure panko
0.25 cup
Ketchup
2 tbsp
Huile
0.5 tbsp
Sel
1.5 tsp
Sucre
0.5 tsp
Sel et Poivre
0.25 tsp
Before starting, preheat your broiler to high. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While potatoes cook, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until slightly softened, 3-4 min. Add 1/2 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 3-4 min. Remove pan from heat. Transfer onions to a small bowl, then set aside. Carefully wipe pan clean.
While onions cook, combine beef, panko, half the Dijon, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (NOTE: If you have eggs and desire a firmer patty, add 1 egg to the beef mixture.) Form beef mixture into two 4-inch wide burger patties (4 patties for 4 ppl).
Heat the same pan (from step 2) over medium-high heat. When hot, add patties to the dry pan. Using the back of a spatula, gently press down each patty. Pan-fry until golden-brown and cooked through, 3-4 min per side.\*\*
While patties cook, cut pickles into 1/4-inch pieces, reserving pickle juice. Roughly chop parsley. Stir together half the pickles, ketchup and 1 tbsp mayo (dbl for 4 ppl) in another small bowl. (NOTE: This is your tangy mayo!) When potatoes are fork-tender, drain and return them to the same pot, off heat. Add parsley, pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.
Halve buns, then arrange them on a 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 the buns, so they don't burn!) Spread tangy mayo on top buns. Top bottom buns with patties, onions and top buns. Divide burgers and potato salad between plates.
940
kcal
Calories
45
g
Fat
15
g
Saturated Fat
88
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
52
g
Protein
115
mg
Cholesterol
2150
mg
Sodium
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