Bison and Caramelized Fennel Burgers
with Herby Goat Cheese Sauce- Soya
- Blé
- Lait
- Oeuf
- Moutarde
- Avoine
- Seigle
- Sésame
- Orge
- Sulfites
- Moutarde
- Sésame
- Soya
- Sulfites
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Blé
- Arachides
- Triticale
- Noix
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.
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)
Non inclus dans la livraison
1.5 cs
Huile*
1 cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Valeurs nutritionnelles
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.
