Jerk Burgers with Citrus Slaw plus Roasted Potato Wedges & S

• portions: 2 servings
• temps actif: 30 minutes
• temps total: 30 minutes

Ingrédients

12 ounce Potatoes

1 unit Orange

4 ounce Coleslaw Mix

2 ounce Mayonnaise

2 ounce Jerk Sauce

10 ounce Ground Beef

2 unit Brioche Buns

Salt

Pepper

Olive Oil

Cooking Oil

¼ cup Panko Breadcrumbs

Instructions

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.

• Meanwhile, zest and halve orange. Squeeze juice from half the orange (whole orange for 4 servings) into a small bowl. • In a medium bowl, combine coleslaw mix, 1 TBSP orange juice (2 TBSP for 4), a pinch of zest, a drizzle of olive oil, salt (we used 1⁄4 tsp), and pepper. Toss to coat; set aside until ready to serve. • In a separate small bowl, combine mayonnaise, half the jerk sauce, and 1 TBSP water (2 TBSP for 4).

• In a second medium bowl, gently combine beef*, remaining jerk sauce, panko, and a pinch of salt. • Form beef mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Heat a drizzle of oil in a large pan over medium heat. Add patties and cook to desired doneness, 3-5 minutes per side.

• Halve and toast buns; spread a thin layer of spicy jerk mayo on cut sides. • Fill buns with patties and citrus slaw. Divide burgers and potato wedges between plates. Serve with remaining spicy jerk mayo on the side for dipping. ***Ground Meat is fully cooked when internal temperature reaches 160°.***

Nutrition

• Calories: 1050 kcal
• Lipides Totaux: 54 g
• Lipides Saturés: 15 g
• Cholestérol: 130 mg
• Sodium: 660 mg
• Glucides Totaux: 95 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 24 g
• Protéines: 35 g