something double beef burger
with Tomato Chutney and Crispy Dippers
There's no double trouble here, only double the dinnertime satisfaction! Tender sautéed mushrooms and a tangy DIY whole grain mustard-tomato chutney do heavy lifting to level up this super-stacked burger experience.
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 ciabatta
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
3 pièce(s)
Pomme de terre Russet
227 g
Champignons
56 g
Mélange roquette et épinards
3 pièce(s)
Tomate
1 tasse(s)
Monterey Jack, râpé
(Contient: Lait)
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
1 cs
Vinaigre de vin rouge
(Peut contenir : Sésame, Soya, Blé, Oeuf, Poisson, Lait, Moutarde, Noix)
2 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Sésame, Soya, Blé, Gluten, Oeuf, Poisson, Lait, Crustacés, Sulfites)
4 cs
Mayonnaise
(Contient: Moutarde, Oeuf Peut contenir : Sésame, Soya, Blé, Gluten, Poisson, Lait, Moutarde, Crustacés, Sulfites)
14 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Sésame, Soya, Blé, Lait, Moutarde, Noix, Arachides)
Pas inclus dans votre livraison
cs
Huile*
cc
Sucre*
g
Sel*
cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges. To an unlined baking sheet, add potatoes, half the Zesty Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.) 4 P NOTE?
- Thinly slice mushrooms.
- Cut tomato into 1/2-inch pieces.
- In a small bowl, combine mayo and half the mustard.
- Heat a small pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, and tomatoes. Cook for 2-3 min, stirring often until tender.
- Add vinegar, remaining mustard, 2 tsp (4 tsp) sugar and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cook for 3-4 min, stirring occasionally until jammy.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter and mushrooms. Season with salt and pepper. Cook for 4-6 min, stirring often until tender and golden.
- Transfer mushrooms to a plate. Wipe out pan.
- While mushrooms cook, to a medium bowl, add beef, panko and 1/4 tsp (1/2) tsp) salt. Season with pepper. Form mixture into 2 (4) 5-inch-wide patties.
- Reheat pan over medium high.
- When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
- Sprinkle cheese over patties. Cover the pan loosely with a lid or foil and cook about 1 min, until cheese melts.
- Transfer to a plate, then cover to keep warm.
- While burgers cook, halve buns.
- On an unlined baking sheeet arrange buns, cut-sides up.
- Toast buns in the ___ of the oven for 3-4 min until golden. (TIP: Keep an eye on buns so they don't burn!)
- Spread half the aioli over bottom buns
- Spread tomato chutney over top buns.
- Stack bottom buns with patties, mushrooms, spring mix and top buns.
- Divide burgers and wedges between plates.
- Serve remaining chutney and aioli on the side for dipping.
