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Black Angus Gruyere Burgers with Skinny Fries

Apart from having an exquisite flavor, Angus cattle produce marbled meat, a type of meat that contains Omega-3, an unsaturated fatty acid which can reduce the risk of high blood pressure and boost blood circulation.

    This combination does not exist.


    Brioche Bun 1.0 Unit(s)

    Brioche Bun

    Salted Butter 5.0 grams

    Salted Butter

    Gruyere Cheese 20.0 grams

    Gruyere Cheese

    Rocket leaves 35.0 grams

    Rocket leaves

    Potato 125.0 grams

    Potato

    Tomato Relish by Let's Cook 40.0 grams

    Tomato Relish by Let's Cook

    Black Angus Burger 140.0 grams

    Black Angus Burger


    • Time : 30.0 mins
    • |
    • Calories: 710.0 kcal
    • |
    • Protein : 43.0 g
    • |
    • Fat : 33.0 g
    • |
    • Carb. : 65.0 g
    Roast the Potatoes
    Preheat your oven to 220°C/425°F/Gas Mark 7.

    Cut the potato in 1 cm thin batons. Wash them in cold water to get rid of the excess starch. Boil them in cold salted water for about 10 minutes or until they’re tender. Drain out the water. Let them dry on their own and then pat them dry then lightly oil them. Place them on a roasting tin or baking dish, lined with a baking sheet. Roast them in the oven for 20-25 minutes. Keep an eye on them !
    Mise en Place
    Prepare the other ingredients as follows:

    Arugula / Rocket Leaves: wash and dry
    Grate the cheese
    Brioche buns: cut them in half horizontally. Leave the halves slightly attached to each other, if you can.
    Grill the Patty
    Heat a pan on medium heat and then add 1tbsp of oil. Spread the oil around the pan. Place the patties on to the pan and cook them on a medium flame for about 6-8 minutes and them flip them over, top with the cheese and cook for another 6-8 minutes.

    Lightly butter your brioche buns and gently toast them and then proceed to building your burger.

    To prepare build your burger, put some relish on both halves of the burger buns. Place the patty on bottom bun and top with the rocket leaves.