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, savoureux oignons caramélisés et moutarde! Nous donnons également du mordant à la salade 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
Pain artisan
2 unit
Moutarde de Dijon
1 tbsp
Cornichon à l'aneth, en tranches
90 mL
Pommes de terre rouges
300 g
Oignon, en tranches
113 g
Mayonnaise
2 tbsp
Persil
7 g
Fromage cheddar, râpé
0.25 cup
Ketchup
2 tbsp
Huile
0.5 tbsp
Sel
1.5 tsp
Sucre
0.5 tsp
Before starting, preheat your broiler to high. Wash and dry all produce. Quarter potatoes. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: 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 4ppl), then onions. Cook, stirring often, until slightly softened, 3-4 min. Add 1/2 tsp sugar (dbl for 4ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 3-4 min.
While onions cook, cut pickles into 1/4-inch pieces, reserving pickle juice. Roughly chop the parsley. Combine beef with half the mustard, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4ppl) in a medium bowl. Form beef mixture into two 4-inch wide burger patties (four patties for 4ppl). Set aside. When onions are dark golden-brown, remove pan from heat. Transfer onions to a small bowl. Set aside. Carefully wipe pan clean.
Heat the same pan over medium-high heat. When hot, add patties to the dry pan. Using the back of a spatula, gently press down 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.\*\*
While patties cook, stir together half the pickles, ketchup and 1 tbsp mayo (dbl for 4ppl) in another small bowl. Set aside. (NOTE: This is your tangy mayo!) When potatoes are fork-tender, drain and return to the same pot, off heat. Add parsley, pickle juice, remaining pickles, remaining mayo and remaining mustard. Season with pepper and gently stir to coat.
Halve buns and arrange them cut-side up on a baking sheet. 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 each bottom bun with a patty, then onions and top bun. Divide burgers and potato salad between plates.
3473
kJ
Energy (kJ)
830
kcal
Calories
40
g
Fat
12
g
Saturated Fat
76
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
39
g
Protein
100
mg
Cholesterol
2110
mg
Sodium
avec sauce à burger, cornichons et quartiers de pommes de terre
avec sauce à burger, cornichons et quartiers de pommes de terre
avec sauce à burger, cornichons et quartiers de pommes de terre
avec sauce à burger, cornichons et quartiers de pommes de terre
avec sauce à burger, cornichons et quartiers de pommes de terre
