Boursin Double Beef Burgers
with Apple-Onion Chutney- Soy
- Wheat
- Milk
- Barley
- Oats
- Rye
- Sesame
- Almonds
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Tree nuts
- Peanuts
- Gluten
- Wheat
- Triticale
Ingredients
500 g
Ground Beef
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
8 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Barley, Oats, Rye, Sesame May be present: Mustard, Soy, Sulphites, Egg, Crustaceans, Fish, Tree nuts, Peanuts)
1 unit(s)
Gala Apple
1 unit(s)
Yellow Onion
56 g
Baby Spinach
150 g
Boursin Garlic and Fine Herbs Cheese
(Contains: Milk May be present: Tree nuts)
28 g
Almonds, sliced
(Contains: Almonds May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Peanuts, Gluten)
2 tbsp
Fig Spread
(May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Crustaceans, Fish, Tree nuts, Gluten, Wheat)
2 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Egg, Milk, Fish, Tree nuts, Wheat)
4 g
Garlic Salt
(May be present: Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Peanuts, Wheat, Triticale)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Core, then cut half the apple into 1/4-inch pieces. Cut remaining apple into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To a large bowl, add beef, breadcrumbs, half the garlic salt and 1/2 tsp (1 tsp) pepper, then combine.
- Form mixture into 4 (8) 5-inch-wide patties.
- In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high.
- When the pan is hot, add patties. Using a spatula, press down firmly on each patty until 1/2-inch thick. Cook for 3-5 min per side, until cooked through.** (NOTE: Don't crowd the pan; cook patties in 2 batches for 4 servings)
- Reduce the heat to medium.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then diced apples and onions. Cook for 3-4 min, stirring occasionally, until tender.
- Add raisins, 1 1/2 tbsp (3 tbsp) vinegar, 1 1/2 tbsp (3 tbsp) fig spread and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until chutney thickens slightly and raisins rehydrate. Season with pepper and remaining garlic salt.
- Meanwhile, in a large bowl, whisk together remaining vinegar, remaining fig spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spinach and sliced apples. Toss to coat.
- Arrange buns directly on the top rack of the oven, cut-sides up. Broil for 1-2 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Spread half of the Boursin cheese on buns. Stack both patties and chutney on bottom buns. Close with top buns.
- Divide burgers and salad between plates.
- Sprinkle almonds and remaining Boursin cheese over salad.
