avec salade de pommes de terre à l’allemande
Ingrédients : Pomme de terre rouge • Bœuf haché • Pain artisan (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) (lait, soya, blé) • Oignon jaune • Cornichons à l’aneth (concombres, eau, vinaigre, sel, chlorure de calcium, benzoate de sodium, épices, arômes naturels, polysorbate 80, curcuma) • Mayonnaise (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) (moutarde, œuf) • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • Ketchup (pâte de tomates, eau, sucres (sucre, glucose-fructose), vinaigre, sel, assaisonnement, oignon en poudre, épices, acide citrique, sorbate de potassium, benzoate de sodium) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Moutarde de Dijon (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Persil.
Allergens
Utensils
Tags
Beyond Meat®
2 unit
Pain artisan
2 unit
Moutarde de Dijon
1 tbsp
Cornichon à l'aneth, en tranches
90 mL
Pomme de terre rouge
350 g
Oignon jaune
1 unit
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 using 1 tsp oil per batch.)
- 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 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 half the panko (all for 4 servings) and half the Dijon for another use.
When the pan is hot, add 1 tsp 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
