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Bagel burgers

with sweet potato wedges

    2h 30min

    Medium

Ingredienser

4 Delar
  • 100 G Bacon

  • 4 Stycken Bagels

  • 4 Skiva Bergkäse (Alpine cheese)

  • 1 Tesked Cajun spice

  • 1 Nypa Cayenne pepper

  • 0,5 Stycken Chilli pepper

  • 1 Nypa Cumin

  • 5 Stycken Dates

  • 1 Nypa Freshly ground pepper

  • 3 Tå Garlic

  • 1 Nypa Garlic granules

  • 2 Stycken Gherkins

  • 0,5 Tesked Ground ginger

  • 3 Matsked Maple syrup

  • 800 G Minced beef

  • 1 Stycken Oxheart tomato

  • 30 G Rice starch

  • 50 G Rocket

  • 2 Gren Rosemary

  • 20 G Sea salt

  • 2 Stycken Shallots

  • 0,5 Tesked Smoked paprika

  • 1 Tesked Smoked salt

  • 30 G Soy sauce

  • 40 ml Sunflower oil

  • 2 Matsked Sunflower oil

  • 0,5 Tesked Sweet paprika

  • 500 G Sweet potatoes

  • 2 Gren Thyme

  • 2 Matsked Tomato purée

  • 250 G Tomato sauce

    Bread & rolls

    Soya, Celery, Mustard, Cereals containing gluten

    Lactose, Histamine, Gluten

    Hand blender

Förberedelser

  • Sweet potato wedges

    Wash and peel the sweet potatoes, cut them into wedges and soak them for 1 hour. Drain the water, place the sweet potato wedges on a tea towel and dry them thoroughly. Toss the wedges in cornstarch. Mix the oil, agave syrup, salt and spices in a bowl and use to marinate the sweet potatoes. Preheat the oven to 220 degrees (fan-assisted). Place the wedges next to each other on a baking tray and place in the oven for approx. 30–35 minutes.

  • Ingredienser

  • 500 G Sweet potatoes

  • Barbecue sauce

    Peel the garlic and shallots and coarsely chop together with the dates. Dice the bacon and fry it in an oiled pan with the thyme and rosemary. Once the bacon is golden brown, add the garlic, shallots and dates and cook for a further 5–10 minutes, then add the tomato purée for another 3 minutes. Toss in the remaining ingredients and simmer over a low heat for about 20 minutes. Remove the thyme and rosemary and blend the rest for about 10 minutes until creamy. Peel the garlic and shallots and chop roughly with the dates. Dice the bacon and fry it in an oiled pan with the thyme and rosemary. Once the bacon is golden brown, add the garlic, shallots and dates and cook for a further 5–10 minutes, then add the tomato purée for another 3 minutes. Toss in the remaining ingredients and simmer over a low heat for about 20 minutes. Remove the thyme and rosemary and blend the remaining ingredients for about 10 minutes until smooth.

  • Ingredienser

  • 3 Tå Garlic, 2 Stycken Shallots, 5 Stycken Dates, 100 G Bacon, 2 Gren Thyme, 2 Gren Rosemary, 1 Matsked Sunflower oil, 2 Matsked Tomato purée, 250 G Tomato sauce, 30 G Soy sauce, 2 Matsked Maple syrup, 0,5 Stycken Chilli pepper, 0,5 Tesked Ground ginger, 1 Tesked Smoked salt, 1 Tesked Cajun spice, 1 Nypa Freshly ground pepper

  • Sweet potato wedges

    Wash and peel the sweet potatoes, cut them into wedges and soak them for 1 hour. Drain the water, place the sweet potato wedges on a tea towel and dry them thoroughly. Toss the wedges in cornstarch. Mix the oil, agave syrup, salt and spices in a bowl and use to marinate the sweet potatoes. Preheat the oven to 220 degrees (fan-assisted). Place the wedges next to each other on a baking tray and place in the oven for approx. 30–35 minutes.

  • Ingredienser

  • 30 G Rice starch, 40 ml Sunflower oil, 1 Matsked Maple syrup, 20 G Sea salt, 1 Nypa Cayenne pepper, 0,5 Tesked Sweet paprika, 0,5 Tesked Smoked paprika, 1 Nypa Cumin, 1 Nypa Garlic granules

  • Sweet potato wedges

    Wash and peel the sweet potatoes, cut them into wedges and soak them for 1 hour. Drain the water, place the sweet potato wedges on a tea towel and dry them thoroughly. Toss the wedges in cornstarch. Mix the oil, agave syrup, salt and spices in a bowl and use to marinate the sweet potatoes. Preheat the oven to 220 degrees (fan-assisted). Place the wedges next to each other on a baking tray and place in the oven for approx. 30–35 minutes.

  • Patties

    Knead the minced meat well and shape it into four 200 g patties. The patties should be slightly larger than the bagels as they will contract slightly when cooked. Heat an oiled frying pan and fry the patties on both sides for approx. 5–6 minutes.

  • Ingredienser

  • 800 G Minced beef, 1 Matsked Sunflower oil

  • Finishing touches

    In the same frying pan, use the residual heat to toast the sliced bagels on both sides. Wash the tomato and cut it into four slices of even thickness, removing the stalk base. Wash the rocket and shake it dry. Cut the gherkins into eight slices of even thickness. Assemble the burgers: layer the barbecue sauce, meat, cheese, tomato, gherkin and rocket on one half of the bagel and top with the other half. Serve with the sweet potato wedges.

  • Ingredienser

  • 4 Stycken Bagels, 1 Stycken Oxheart tomato, 50 G Rocket, 2 Stycken Gherkins

  • Finishing touches

    In the same frying pan, use the residual heat to toast the sliced bagels on both sides. Wash the tomato and cut it into four slices of even thickness, removing the stalk base. Wash the rocket and shake it dry. Cut the gherkins into eight slices of even thickness. Assemble the burgers: layer the barbecue sauce, meat, cheese, tomato, gherkin and rocket on one half of the bagel and top with the other half. Serve with the sweet potato wedges.

  • Ingredienser

  • 4 Skiva Bergkäse (Alpine cheese)

Näringsvärde per portion

kcal

2113.25

Protein

115.08 G

Olja/fett

131.40 G

Kolhydrater

117.74 G

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