Brie and Pear Burger
Spring Salad with Cranberry Vinaigrette- Blé
- Oeuf
- Lait
- Sulfites
- Moutarde
- Soya
- Peut contenir des traces d’allergènes
- Sésame
- Sulfites
- Noix
- Arachides
- Oeuf
- Lait
- Gluten
- Moutarde
- Poisson
- Blé
- Crustacés
Burgers don't have to be boring. Take yours to the next level with fresh pear and melty brie. A spring mix salad with cranberry vinaigrette rounds out burger night!
Ingrédients
250 g
Porc haché
2 pièce(s)
Pain brioché
(Contient: Blé, Oeuf Peut contenir : Soya)
1 pièce(s)
Poire
125 g
Brie
(Contient: Lait)
56 g
Mélange printanier
28 g
Canneberges séchées
(Peut contenir : Soya, Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Moutarde)
1 cs
Vinaigre de vin rouge
(Contient: Sulfites)
1 cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Soya, Sésame, Sulfites, Oeuf, Lait, Gluten, Poisson, Blé, Crustacés)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Soya, Sésame, Sulfites, Lait, Gluten, Moutarde, Poisson, Blé, Crustacés)
170 g
Courge musquée, en dés
¼ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Gluten)
Pas inclus dans votre livraison
¼ cc
Sel*
2.5 cs
Huile*
¼ cc
Poivre*
½ cc
Sucre*
Ustensiles
Instructions
Toss squash with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
Core, then slice the pear into 1/4-inch slices. Slice the brie into 1/2-inch slices. Whisk together vinegar, 1 tsp mustard, 1 tsp sugar and 2 tbsp oil in a large bowl (dbl all for 4ppl). Add the cranberries. Toss to coat. Set aside.
While onions cook, combine pork, panko, 1 tbsp mustard and 1/4 tsp salt in a medium bowl (dbl all for 4ppl). Season with pepper. Form mixture into four equal 4-inch wide burger patties.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then burgers. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side.**
While patties cook, halve buns and arrange them on another baking sheet, cut-side up. Divide the brie and sliced pear between top buns. Toast in top of oven, until brie melts, 4-5 min.
Add the mayo and remaining mustard to a small bowl. Stir to combine. Add arugula and roasted squash to large bowl with the dressing. Toss to combine. Spread mayo mixture on toasted bottom buns. Arrange patties between buns. Divide burgers and salad between plates.
