Polish Beef-Pork Burger with Pieori-Inspired Loaded Potatoes
with Pierogi-Inspired Loaded Potatoes
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
Porc haché
¼ tasse(s)
Chapelure panko
(Contient Blé)
56 g
Chou vert, émincé
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
1 pièce(s)
Oignon jaune
½ tasse(s)
Cheddar, râpé
(Contient Lait)
2 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
280 g
Pommes de terre sous vide
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
1 pièce(s)
Crème sure
7 g
Ciboulette
Pas inclus dans votre livraison
0.13 cc
Sucre*
Informations nutritionnelles
Instructions
- Pat potatoes dry with paper towels.
- Add potatoes, 1/2 tsp garlic salt and 1 tbsp oil (dbl for 4ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast on the middle rack of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
- Meanwhile, heat a small pot over medium-high heat.
- When hot, add cabbage, vinegar, 2 tbsp water, 1/4 tsp salt and 1/8 tsp sugar (dbl all for 4 ppl).
- Bring to a boil, then cook, stirring occasionally, until cabbage softens and liquid is absorbed, 2-3 min.
- Remove the pot from heat.
- Transfer cabbage to a small bowl.
- Place in the fridge to cool.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Transfer onions to another small bowl, then set aside.
- Add pork, breadcrumbs and remaining garlic salt to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture.)
- Season with pepper, then combine.
- Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
- Heat a large non-stick pan over medium. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed!)
- Pan-fry until cooked through, 4-5 min per side.**
- Transfer to plate, then cover to keep warm.
- Halve buns.
- Arrange on an unlined baking sheet, cut-side up.
- Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Meanwhile, top potatoes with caramelized onions, then cheese.
- Bake, in the middle of the oven, until cheese is melt, 3-4 min.
- Stir together mayo and mustard together in a small bowl.
- Divide Diijonnaise between buns.
- Stack patties on bottom buns. Top with DIY sauerkraut. Close with top buns.
- Divide burgers and potatoes between plates.
- Dollop sour cream over potatoes.