avec écrasé de pommes de terre au fromage et courgettes
Ingrédients : Pomme de terre à chair jaune • Bœuf haché • Courgette • Sauce BBQ (sucres (sucre/glucose-fructose, mélasse verte, cassonade), pâte de tomates, vinaigre, eau, sel, amidon de maïs modifié, moutarde, amidon de tapioca modifié, son de moutarde, piments forts, huile de soja, ail en poudre, poudre d'oignon, épices, assaisonnement, arôme naturel, gomme de xanthane, protéine de maïs hydrolysé, couleur caramel, acide malique, acide citrique, benzoate de sodium) (moutarde) • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Épices fumées au bois de pommier (sucres (sucre, maltodextrine, mélasse [maltodextrine]), légumes déshydratés (ail, oignon, poivron rouge), épices (dont moutarde et céleri) et herbes, sel, poudre de paprika, arôme de fumée naturel, extrait de levure, dioxyde de silicium, extrait d'épices) (moutarde) • Ciboulette • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Bœuf haché
250 g
Épices fumées au bois de pommier
7 g
Chapelure panko
0.33 cup
Sauce BBQ
4 tbsp
Pomme de terre à chair jaune
300 g
Chives
7 g
Courgette
1 unit(s)
Sel d’ail
4 g
Cheddar, râpé
0.5 cup
Huile*
0.5 tbsp
Sel*
0.13 tsp
Poivre*
0.25 tsp
Butter*
2 tbsp
Lait*
0.33 cup
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-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 medium. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Meanwhile, cut zucchini in half cross-wise, then quarter each half into spears.
- To a medium bowl, add 1/2 tbsp (1 tbsp) oil, zucchini, half the garlic salt and pepper. Toss to coat.
- Thinly slice chives.
- To a large bowl, add panko and 2 tbsp (4 tbsp) milk. Stir to combine.
- To the bowl, add ground beef, Applewood Smoke Spice, half the chives, remaining garlic salt and pepper, then stir to combine.
- Form mixture into 4 (8) equal-sized patties.
- Gather zucchini, patties, BBQ sauce and a silicone brush and heat to grill!
- To one side of the grill, add patties. To the other side of the grill, add zucchini.
- Close lid and grill patties and zucchini for 4-5 min per side, flipping both once, until cooked through.**
- Brush both sides of patties with BBQ sauce. Continue cooking for 1 min, flipping halfway through.
- Once cooked, transfer patties and zucchini to a clean plate and cover to keep warm.
- Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into the cooked potatoes until creamy. Season with salt and pepper. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Stir in cheese and remaining chives. Season with salt and pepper. (TIP: Covering the pot after mashing will help melt the cheese!)
- Divide smashed potatoes, patties and zucchini between plates.
- Brush patties with any remaining BBQ sauce, if you like.
800
kcal
Calories
43
g
Fat
22
g
Saturated Fat
64
g
Carbohydrate
21
g
Sugar
5
g
Dietary Fiber
40
g
Protein
135
mg
Cholesterol
1540
mg
Sodium
1.5
g
Trans Fat
1500
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
