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 little incarnation, we've taken ground lamb and thrown in a Greek twist with a kick.
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 brioché
1 pièce(s)
Échalote
1 pièce(s)
Tomate
7 g
Origan
4 cs
Mayonnaise
(Contient Oeuf, Moutarde, Soya Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
½ tasse(s)
Feta, émietté
(Contient Lait)
2 cs
Vinaigre de vin blanc
1 pièce(s)
Mini concombres
56 g
Mélange printanier
Informations nutritionnelles
Instructions
Wash and dry all produce.* Finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Cut cucumbers in half, lengthwise, then into 1/4-inch thick half moons. Cut tomato into 1/4-inch cubes. Grate shallot(s).
In a medium bowl, combine lamb, shallot, oregano and 1/4 tsp salt (dbl for 4 ppl). 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: Cook to a min. internal temp. of 71°C/160°F.**) (TIP: Don't overcrowd the pan; if your pan is smaller cook the patties in 2 batches for 4 ppl.)
Meanwhile, 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!)
Meanwhile, in a small bowl, stir together feta and mayo. Season with pepper. In a large bowl whisk together, 1/2 tbsp vinegar (dbl for 4 ppl), 1/4 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Add cucumbers, 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.