Burger d’agneau à la grecque
avec salade villageoise traditionnelle
A thing of such delicious, dribble-down-your-chin simplicity, the noble burger can be re-invented time and time again to create the most divine dinnertime results. For this incarnation, we've put a Greek twist on it with ground lamb and feta cheese!
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
Agneau haché
2 pièce(s)
Pain artisan
1 pièce(s)
Échalote
1 pièce(s)
Tomate
7 g
Origan
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
½ tasse(s)
Feta, émietté
(Contient Lait)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 pièce(s)
Courgette
56 g
Mélange printanier
Informations nutritionnelles
Ustensiles
Instructions
Finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Cut zucchini in half, lengthwise, then into 1/4-inch thick half moons. Cut tomato into 1/4-inch cubes. Peel, then grate the shallots.
Combine lamb, shallot, oregano and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form lamb mixture into two 4-inch wide burger patties. (For 4 ppl, make four 4-inch wide patties.)
Heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side. ** (TIP: Don't overcrowd the pan; if your pan is smaller, cook the patties in 2 batches for 4 ppl.)
While burger cook, cut buns in half, then arrange them cut-side up on a baking sheet. Toast buns in the middle of oven, until golden-brown, 2-4 min. (TIP: Keep your eye on them so they don't burn!)
While buns toast, stir together feta and mayo in a small bowl. Season with pepper. Whisk together, 1/2 tbsp vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add zucchini, tomatoes and spring mix. Season with salt and pepper, then toss together.
Spread each bottom bun with feta-mayo, then top with patties and some salad. Serve any remaining salad on the side.