Something somehting beef
with Fig-Onion Jam and Red Pepper Aioli
Bolstered by earthy, sweet and smoky Harissa spice blend, these beef patty sandwiches are here to bring a pop of flavour to your weeknight meal rotation. Double condiments and one of them being a sticky and tangy onion-fig jam, its yummy overload!
Produit dans une installation 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
250 g
Bœuf haché
2 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Mini concombres
1 pièce(s)
Oignon rouge
¼ tasse(s)
Pesto au poivre rôti
(Contient Lait Peut contenir Soya, Sulfites)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 cs
Tartinade de figues
(Peut contenir Sésame, Soya, Poisson, Oeuf, Moutarde, Blé, Sulfites, Gluten, Lait, Crustacés, Noix)
1 cs
Vinaigre de vin rouge
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)
¼ tasse(s)
Feta, émietté
(Contient Lait)
7 g
Persil
7 g
Mélange d'épices façon harissa
(Peut contenir Oeuf, Soya, Moutarde, Lait, Sulfites, Poisson, Blé, Sésame, Triticale)
Pas inclus dans votre livraison
cs
Huile*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and midle of the oven, rotating sheets halfway through.)
- Meanwhile, halve buns. Using fingers and keeping the crusts intact, pinch to remove 2 tbsp (4 tbsp) bread insides. Transfer pieces to a large bowl and tear into pea-sized pieces.
- Peel, then cut onions into 1/4-inch pieces.
- Thinly slice cucumber.
- Roughly chop parsley.
- Add roasted pepper pesto and mayo to a medium bowl. Season with salt and pepper. Stir to combine.
- Add onions, vinegar, fig jam, 1/4 cup (1/2 cup) water and 1/2 tbsp (1 tbsp) oil to a small pot. Bring to a boil over high.
- Reduce heat to medium. Cook, stirring occasionally onions are soft and sticky, 4-6 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While pan heats, add beef, Harissa Spice Blend, feta, and half the parsley to bowl with torn bread pieces. Season with salt and pepper, then combine. Form ixture into two (four) 4/5-inch wide patties. (TIP: If you prefer a more tender patty, add an egg to the mixture!)
- When hot, add patties to the dry pan. Reduce heat to medium.(NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry golden, 3-4 min.
- Flip patties. Cover and cook until cooked through, 3-5 min.**
- While patties cook, arrange ciabtta on an unlined baking sheet, cut-side up. Toast ciabatta in the bottom of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Spread some of the roasted pepper aioli over top buns.
- Spread onion-fig jam over bottom buns.
- Stack patties and cucumber on bottom buns. Close with top buns.
- Divide sandwiches and potato wedges between plates.
- Sprinkle remaining parsley over potatoes.
- Serve reamining roasted pepper aioli alongisde.