Cheeseburger style grilladerie
avec sauce aux champignons, quartiers de pommes de terre aux épices de Montréal et mayo acidulée
Cette semaine, nous vous proposons un cheeseburger agrémenté des saveurs d’une grilladerie: sauce savoureuse aux champignons et épices à steak de Montréal!
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
Bœuf haché
227 g
Champignons cremini
450 g
Pommes de terre rouges
1 cs
Mélange d'épices de Montréal
1 cs
Moutarde à l’ancienne
(Contient Moutarde)
2 pièce(s)
Pain à hamburger
(Contient Oeuf, Gluten, Lait)
¼ tasse(s)
Mayonnaise
(Contient Oeuf, Sulfites, Moutarde)
1 pièce(s)
Concentré de bouillon de bœuf
1 cs
Farine tout usage
(Contient Blé)
28 g
Mélange printanier
¼ tasse(s)
Mozzarella, râpée
(Contient Lait)
Pas inclus dans votre livraison
1.5 cs
Huile*
1 cs
Beurre*
(Contient Lait)
Informations nutritionnelles
Instructions
Coming Soon!
Roughly chop mushrooms. In a small bowl, combine mayo with mustard. Set aside.
In a medium bowl, combine beef and 1 tsp steak spice (dbl for 4ppl). Form mixture into two 5-inch wide patties (4 patties for 4 people). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then patties. Pan-fry, until cooked through, 4-5 min per side.** Remove pan from the heat then transfer patties to one side of another baking sheet. Sprinkle patties with cheese. Set aside.
Heat same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Sprinkle flour over mushrooms. Cook, stirring often, until mushrooms are coated, 1-2 min. Add 1/2 cup water (dbl for 4ppl) and broth concentrate(s) to the pan with mushrooms. Cook, stirring often, until sauce thickens, 2-3 min. Season with remaining steak spice.
While saucy mushrooms cook, cut each bun in half then arrange on other side of baking sheet with patties, cut-side up. (NOTE: for 4 ppl, toast buns first, then set aside.) Toast buns and patties in the top of the oven until the cheese melts, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Spread half the zesty mayo on bottom buns, then top with spring mix, burgers and some mushroom gravy. Finish with top buns. Divide burgers and potato wedges between plates. Spoon remaining mushroom gravy over potato wedges and serve with remaining zesty mayo, for dipping.