Burgers de bison à la mozzarella
avec confiture de bacon maison et quartiers de pommes de terre
Appel à tous les amateurs de bacon! De tendres galettes de bison sont nichées entre des petits pains artisanaux avec de la mayo au chipotle, de la mozzarella onctueuse et une confiture de bacon maison sucrée et salée qui vous donnera envie de prendre une autre bouchée!
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
Bison haché maigre
100 g
Tranches de bacon
400 g
Pomme de terre à chair jaune
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
1 pièce(s)
Oignon jaune
2 cs
Chapelure italienne
(Contient Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir Oeuf)
1 cs
Mélange d'épices de Montréal
(Contient Moutarde Peut contenir Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 cs
Vinaigre balsamique
(Contient Sulfites)
1 cs
Cassonade
Pas inclus dans votre livraison
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Quarter potatoes lengthwise.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, add bison, Montreal Steak Spice, and breadcrumbs to a medium bowl.
- Form mixture into two (four) 5-inch-wide patties. (TIP: If you prefer a more tender patty, add an egg to the mixture.)
- Heat a large non-stick pan over medium heat.
- When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook the patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
- Sprinkle half the cheese over top. Cover to melt cheese onto patties. (TIP: If it doesn't melt quickly, reheat covered pan over low heat. Cook until cheese melts.)
- Transfer patties to a plate. Cover to keep warm.
- Carefully wipe the pan clean.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Combine mayo and chipotle sauce in a small bowl.
- Reheat the same pan over medium-high.
- Cut bacon crosswise into 1/4-inch strips on a plate. (TIP: Use kitchen shears to cut bacon with ease.)
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and diced bacon. Cook, stirring occasionally, until onions brown and bacon is cooked through, 5-7 min.** Carefully drain excess oil.
- Add 2 tbsp (4 tbsp) water, vinegar and brown sugar. Cook, stirring often, until reduced, 1-2 min. Season witth salt and pepper.
- Halve buns.
- Arrange directly on the top rack of the oven, cut-side up.
- Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
- Spread some chipotle mayo on buns. Stack patties and bacon jam on bottom buns. Close with top buns.
- Serve burgers with sweet potato wedges and remaining chipotle mayo for dipping.