Raclette beef burgers and paprika potatoes

A delicious burger, generous, rich in taste and homemade fries. We all agree, it’s the perfect dish to share with the family.
And there, we had fun! It must be said that this one is a competitive burger with its raclette cheese and caramelized onions.

Last week, I had the pleasure of testing the basket cookrs. The principle is very simple and brilliant: put an end to the eternal question “What am I going to be able to cook tonight?” and put an end to the drudgery of shopping. You have the choice between 3 or 4 recipes for 2 or 4 people. We select the recipes that make us want the most, we order and we receive all the ingredients to make them…

I chose a vegetarian dish, buckwheat pasta with spinach and grilled cauliflower, then a fish dish, spinach caramelized trout and Camargue rice.

In my basket, I also selected pork medallions with Roquefort sauce, and finally the burgers.

Raclette beef burgers and paprika potatoes:

500g minced beef
8 small onions
100g raclette cheese
60 g of lamb’s lettuce
4 buns
12 medium potatoes
6g paprika
salt pepper
olive oil
balsamic vinegar

Preheat the oven to 210°C.

Wash, peel and cut the potatoes into 8.
add a good drizzle of olive oil, paprika, salt and pepper.
Mix and spread on a baking sheet.
Cook for about 20 minutes, stirring as it cooks.

Peel and finely chop the onions.
Fry them in a pan with a drizzle of olive oil.
Salt and add a little balsamic.
Cover and cook for a good ten minutes.

Cut the beef as thinly as possible.
Season, then form 4 steaks.
Heat a knob of butter and a drizzle of oil in a pan.
Cook the steaks. For a rare steak, count 3 minutes on each side.

Cut and toast the buns.
Spread half of the onions on the bottom.
Place steak and top with cheese and remaining onion.
Put everything in the oven for a few minutes.

Remove the buns and potatoes from the oven.
Add the salad and close.
Eat immediately.

To finish: I had a lot of fun doing this test. It’s really very comfortable to have nothing to think about before going to the kitchen. The products are of very good quality, organic for the most part. Just a caveat on the organic buckwheat pasta and certainly gluten-free. But everything else was perfect.
The recipes are well thought out and delicious.
You still have to have fun cooking, because sometimes there is a bit of work before you sit down to eat.

In any case, lunchtime is approaching and I will eat such a good burger again right now.

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