avec salade de pommes de terre allemande
Ah, le bon goût du bœuf poêlé et croustillant! Ce burger a les meilleures garnitures : cornichons croquants, savoureux oignons caramélisés et moutarde! Nous avons haché quelques cornichons pour ajouter du mordant à notre salade de pommes de terre classique. Pas de doute, vous célébrerez la saison du BBQ en grand avec ces smashed burgers!
Allergens
Utensils
Bœuf haché
250 g
Pain à hamburger
2 unit
Moutarde de Dijon
2 tbsp
Cornichon à l'aneth, en tranches
84 g
Pommes de terre rouges
340 g
Oignon, en tranches
113 g
Mayonnaise
2 tbsp
Ciboulette
10 g
Fromage cheddar, râpé
0.25 cup
Sucre
0.5 tbsp
Huile
1 tsp
Sel
tbsp
Preheat your broiler to low (to toast the buns). Pressing down gently on your burgers with the back of a spatula while cooking, will help form the perfect burger crust! Wash and dry all produce.* Cut the potatoes in half (or into quarters if they are larger). In a medium pot, combine the potatoes with 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx 1-2 inches). Bring to a boil over high heat. Once boiling, reduce the heat to medium. Cook until the potatoes are fork tender, 10-12 min.
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions. Cook, stirring often, until slightly softened, 2-3 min. Add 1/2 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 7-8 min.
Meanwhile, cut half the pickle into 1/4-inch pieces, then the remaining pickle into 1/4-inch slices. Finely chop chives. In a medium bowl, combine the beef with 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp pepper (dbl for 4 ppl). Form the mixture into two 4-inch wide burger patties (4 patties for 4 ppl).
When the onions are done, remove the pan from the heat. Transfer the onions to a small bowl. Carefully wipe pan clean. When the potatoes are tender, drain and return them to the same pot. Add the mayo, chives, chopped pickles and 1 tbsp mustard (dbl for 4 ppl). Stir gently to coat the potatoes. Season with salt and pepper. Set aside.
Heat the same pan over medium heat. When pan is hot, add the patties to the dry pan. Using the back of a spatula, gently press down each pattie. (NOTE: This will help form a crust on the bottom!) Cook, until bottom is golden, 3-4 mins. Add 1 1/2 tsp mustard on the top side of each pattie. Flip patties and continue frying, until cooked through, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
Meanwhile, cut the buns in half and arrange them on a baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast buns in the centre of the oven, until cheese melts and top buns are golden-brown, 2-3 min. Divide caramelized onions between the burger buns. Top with the pattie and sliced pickles. Divide the burgers and potato salad between plates.
0
kJ
Energy (kJ)
901
kcal
Calories
57
g
Fat
15
g
Saturated Fat
53
g
Carbohydrate
4
g
Sugar
5
g
Dietary Fiber
34
g
Protein
117
mg
Cholesterol
1315
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
