avec salade de pommes de terre à l’allemande
Ingrédients : Pomme de terre rouge • Burger végé (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Pain artisan (lait, soya, blé) (farine de blé enrichie, eau, huile de canola, levure, sucre, sucre inverti, sel, vinaigre, fibres d'agrumes, mono- et diglycérides d'acides gras, farine de soya, carbonate de calcium, stéaroyl-2-lactylate de sodium, phosphate monocalcique, amylase, xylanase, acide ascorbique, adoucissant pour pâte, sorbate de potassium, propionate de calcium, sulfate de calcium, levain de blé dur séché (produits de blé dur moulus, culture bactérienne), gomme xanthane, gomme guar) • Oignon jaune • Cornichons à l’aneth (concombres, eau, vinaigre, sel, chlorure de calcium, benzoate de sodium, arômes naturels, polysorbate 80, curcuma) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Ketchup (pâte de tomates, eau, sucres (sucre, glucose-fructose), vinaigre, sel, assaisonnement, oignon en poudre, épices, acide citrique, sorbate de potassium, benzoate de sodium) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Persil.
Allergens
Tags
Beyond Meat®
2 unit(s)
Pain artisan
2 unit(s)
Moutarde de Dijon
1 tbsp
Cornichon à l'aneth, en tranches
90 mL
Pomme de terre rouge
350 g
Oignon jaune
1 unit(s)
Mayonnaise
4 tbsp
Persil
7 g
Cheddar, râpé
0.5 cup
Chapelure panko
0.165 cup
Ketchup
2 tbsp
Sucre*
1 tsp
Huile*
0.5 tbsp
Poivre*
0.313 tsp
Sel*
0.375 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until softened slightly.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook for 3-4 min, stirring occasionally, until onions are dark golden.
- Remove the pan from heat.
- Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tsp oil then Beyond Meat® patties. Pan-fry for 4-5 min per side, until cooked through.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
- Meanwhile, finely chop pickles, reserving pickle juice.
- Roughly chop parsley.
- In another small bowl, stir together ketchup, half the pickles and 1 tbsp (2 tbsp) mayo. (NOTE: This is your tangy sauce.)
- When potatoes are fork-tender, drain and return them to the pot, off heat.
- To the pot with potatoes, add parsley, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.
- Halve buns. On an unlined baking sheet, arrange buns, cut-side up. Sprinkle cheese over bottom buns.
- Toast buns in the middle of the oven for 2-3 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)
- Spread tangy sauce on top buns.
- Stack Beyond Meat® patties and caramelized onions on cheesy bottom buns. Close with top buns.
- Divide burgers and potato salad between plates.
If you've opted to get Beyond Meat®, skip the instructions to form the patties. Reserve panko and half the Dijon for another use.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties. Cook in the same way the recipe instructs you to cook the beef.**
1000
kcal
Calories
54
g
Fat
16
g
Saturated Fat
92
g
Carbohydrate
14
g
Sugar
10
g
Dietary Fiber
40
g
Protein
50
mg
Cholesterol
2160
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
350
mg
Calcium
10.5
mg
Iron
