Burger de dinde à la canneberge
avec frites de patates douces- Lait
- Sésame
- Soya
- Gluten
- Sulfites
- Oeuf
Octobre et l’Action de grâce sont passés, mais qu’importe! S’il n’en tenait qu’à nous, nous célébrerions ces mets typiques à longueur d’année, et c’est justement ce que nous vous proposons de faire avec ces burgers de dinde nappés de sauce aux canneberges et accompagnés de frites de patates douces.
Ingrédients
500 g
Dinde hachée
2 cs
Chapelure italienne
(Contient: Lait, Sésame, Soya, Gluten, Sulfites)
50 g
Échalote
7 g
Sauge
680 g
Patate douce, en frites
(Contient: Sulfites)
4 pièce(s)
Pains briochés
(Contient: Lait, Gluten, Oeuf)
56 g
Canneberges séchées
2 cs
Marmelade d'orange
56 g
Mélange printanier
125 g
Fromage brie
(Contient: Lait)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel et Poivre*
1 cc
Sucre*
Instructions
Arrive bientôt!
Roughly chop the cranberries. Finely chop 1 tbsp sage. Coarsely grate the shallot with a box grater. Cut the cheese into 1/4-inch slices. Halve the buns. Mix together the turkey, shallot, breadcrumbs and sage in a large bowl. Season with 1/4 tsp salt and 1/8 tsp pepper.
Form turkey mixture into four 4-inch wide burger patties. (NOTE: Your mixture may look wet, this is normal! You can carefully re-shape patties when cooking in Step 4.) Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then burgers. Pan-fry until cooked through, 5-6 min per side.
While the burgers cook, heat a small pot over medium heat. When hot, add the cranberries, marmalade, 1 tsp sugar and 1/2 cup water. Cook stirring occasionally, until the cranberries have absorbed the water and sauce is sticky, 9-10 min.
Arrange the buns cut-side up on another baking sheet. Divide the cheese between bottom buns. Toast in the top of the oven until buns are golden-brown and cheese has melted, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Divide the patties between bottom buns. Top with the cranberry sauce and spring mix. Serve with the sweet potatoes on the side.
