Bison and Caramelized Fennel Burgers
with Herby Goat Cheese Sauce
A herbed goat cheese mayo makes these elevated burgers a winner and also doubles as a dip for your steak fries! A little wine makes the fennel topping taste like a full-on restaurant experience.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
2 pièce(s)
Pain artisan
(Contient: Soya, Blé, Lait Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Fenouil
1 pièce(s)
Échalote
7 g
Ciboulette
½ tasse(s)
Fromage de chèvre, émietté
(Contient: Lait)
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Crustacés, Poisson, Gluten, Blé)
4 cs
Chapelure italienne
(Contient: Soya, Blé, Lait, Avoine, Seigle, Sésame, Orge Peut contenir : Moutarde, Soya, Sulfites, Oeuf, Crustacés, Poisson, Arachides, Triticale, Noix)
1 cs
Sauce Worcestershire
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait, Crustacés, Poisson, Gluten, Blé, Noix)
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait, Crustacés, Poisson, Gluten, Blé, Noix)
4 g
Sel d’ail
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Blé, Arachides, Triticale, Noix)
Pas inclus dans votre livraison
1.5 cs
Huile*
1 cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Remove any brown spots. Cut into 1/2-inch wide strips.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, trim fennel stalks, then quarter fennel bulb. Peel away and discard any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.
- Peel, then finely chop shallot.
- Thinly slice chives.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and fennel. Cook for 3-4 min, stirring occasionally, until fennel softens slightly. Add 1 tsp (2 tsp) sugar and wine. Season with salt. Cook uncovered, for 4-6 min, stirring occasionally, until golden.
- Transfer to plate.
- Carefully rinse and wipe the pan clean.
- Cover to keep warm.
- Meanwhile, to a medium bowl, add beef, breadcrumbs, shallot, Worcestershire sauce, and remaining garlic salt. Season with pepper, then combine.
- Form mixture into 2 (4) four-inch-wide patties.
- When the fennel is done, reheat the same pan over medium.
- When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
- Transfer to a plate, then cover to keep warm.
- Meanwhile, halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, in a small bowl, combine mayo, chives and goat cheese.
- Spread bottom buns with some of the herby goat cheese sauce. Stack patties, fennel on bottom buns. Close with top buns.
- Divide burgers and fries between plates.
- Serve with remaining herby goat cheese sauce for dipping.
