Boursin Double Beef Burgers
with Apple Bacon Jam
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
500 g
Bœuf haché
2 pièce(s)
Pain artisan
(Contient: Soya, Blé, Lait Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
8 cs
Chapelure italienne
(Contient: Soya, Blé, Lait, Orge, Avoine, Seigle, Sésame Peut contenir : Moutarde, Soya, Sulfites, Oeuf, Crustacés, Poisson, Noix, Arachides)
1 pièce(s)
Pomme Gala
1 pièce(s)
Oignon jaune
56 g
Jeunes épinards
150 g
Boursin ail et fromage d'herbes fins
(Contient: Lait Peut contenir : Noix)
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait, Arachides, Gluten)
2 cs
Tartinade de figues
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait, Crustacés, Poisson, Noix, Gluten, Blé)
2 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Soya, Oeuf, Lait, Poisson, Noix, Blé)
4 g
Sel d’ail
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Arachides, Blé, Triticale)
Ustensiles
Instructions
- 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.
