Homestyle Beef Burgers

Name: Homestyle Beef Burgers with potato wedges & onion jam
Total time: 35 min
Yield: 2
Ingredients: 250 g Dinde hachée; 2 pièce(s) Pain artisan; 1 pièce(s) Oignon rouge; 28 g Mélange printanier; 4 cs Ketchup; 1 cs Vinaigre balsamique; 4 g Paprika fumé; 2 pièce(s) Pomme de terre Russet; 2 cs Mélange d’épices ail-chapelure; 1.5 cc Sucre*; 0.38 cc Sel*; 0.13 cc Poivre*; 4 cc Huile*; 1 cs Beurre*

with potato wedges & onion jam

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

These burgers capture the essence of classic diner burgers, with a homemade twist! You'll top juicy beef patties with onion jam and complete the meal with a side of crispy, paprika-dusted potato wedges.

Allergènes:

Soja

•Hvede

•Milk

•Schwefeldioxide und Sulfite

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.

Durée de préparation35 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

250 g

Dinde hachée

2 pièce(s)

Pain artisan

1 pièce(s)

Oignon rouge

28 g

Mélange printanier

4 cs

Ketchup

1 cs

Vinaigre balsamique

4 g

Paprika fumé

2 pièce(s)

Pomme de terre Russet

2 cs

Mélange d’épices ail-chapelure

Pas inclus dans votre livraison

1.5 cc

Sucre*

0.38 cc

Sel*

0.13 cc

Poivre*

4 cc

Huile*

1 cs

Beurre*

Informations nutritionnelles

Énergie (kcal)810 kcal

Graisses28 g

dont saturés9 g

Glucides103 g

dont sucres19 g

Fibres8 g

Protéines38 g

Cholestérol125 mg

Sel1350 mg

Gras Trans0.4 g

Potassium1650 mg

Calcium225 mg

Fer7.5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Grand bol

•Grande poêle antiadhésive

•Casserole moyenne

•Petit bol

•Verre doseur

Instructions

Cut potatoes into ¹/₂-inch wedges.
To a parchment-lined baking sheet, add potatoes, smoked paprika and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil and 1 tsp smoked paprika per sheet.) Season with salt and pepper, then toss to coat.
Roast on the lower rack* of the oven for 25-30 min, flipping halfway through, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and lower racks of the oven, switching baking sheet positions halfway through.)

Meanwhile, peel, then cut onion into 1/4-inch slices.
To a large bowl, add beef, Garlic-Breadcrumb Spice Blend and ¹/₄ tsp (1/2 tsp) salt. Season with pepper, then combine.

In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high heat.
While the pan heats, form beef mixture into two 4-inch-wide patties (4 patties for 4 portions). Lightly press a thumbprint halfway into each patty. (NOTE: Don't push all the way through!)
When the pan is hot, add patties. Cook for 3-5 min per side, until cooked through.**
Transfer to a plate, then cover to keep warm.

Meanwhile, in a medium pot, heat 1 tbsp (2 tbsp) butter over medium heat.
When butter is melted, add onions. Cook for 4-6 min, stirring occasionally, until onions soften.
Add vinegar, 1 1/2 tsp sugar (3 tsp), 2 tbsp (4 tbsp) ketchup and 1/4 cup (1/2 cup) water.
Reduce heat to medium-low and cook for 6-8 min, stirring often, until thickened. Season with salt and pepper, to taste.
Transfer onion jam to a small bowl and set aside.

Meanwhile, halve buns.
Arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until golden-brown. (TIP: Keep your eye on buns so they don't burn!)
Stack patties, onion jam and baby field greens on bottom buns. Close with top buns.
Serve burgers and potato wedges with remaining ketchup alongside for dipping.
Enjoy!