Homestyle Beef Burgers
with potato wedges & onion jam
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.
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
Dinde hachée
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
1 pièce(s)
Oignon rouge
28 g
Mélange printanier
4 cs
Ketchup
(Peut contenir Lait, Noix, Sésame, Soya, Sulfites, Gluten, Oeuf, Poisson, Blé, Moutarde, Crustacés)
1 cs
Vinaigre balsamique
(Contient Sulfites Peut contenir Moutarde, Sésame, Soya, Noix, Blé, Oeuf, Poisson, Lait)
1 cc
Paprika fumé
(Peut contenir Sésame, Moutarde, Blé, Soya, Lait, Triticale, Arachides, Noix, Sulfites)
2 pièce(s)
Pomme de terre Russet
2 cs
Mélange d’épices ail-chapelure
(Contient Lait, Blé Peut contenir Sulfites, Oeuf, Poisson, Moutarde, Sésame, Soya)
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
Ustensiles
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!