Beef Tongue in Tomato Broth
Burgers with Roasted Onions and Provencal Potatoes
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| Servings |
6 Servings
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Ingredients
For the burgers:
- Enough meat for 6 patties
- 6 hamburger brioche buns
- 1 small red onion cut into strips
- 1 tsp coconut or brown sugar
- 2 tbsp olive oil
- ½ cup mayonnaise
- ½ cup mustard
- ½ cup Pickles finely chopped
- Italian lettuce
- 1 large tomato sliced
- 12 slices yellow cheese
For the potatoes:
- 1 ½ lb (700 g) frozen fries straight cut
- 2 garlic cloves finely chopped
- cup Parmesan cheese grated or shredded
- 2 tbsp olive oil
- Salt and pepper to taste
- Garnish with chives or fresh parsley
- 2 tbsp olive oil
Ingredients
For the burgers:
For the potatoes:
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Instructions
Hamburger prep:
- In a bowl, mix red onion with the olive oil, sugar and salt to taste. Form a small basket with a sheet of aluminum foil and place the patties there.
- On the Instant Vortex control panel, press Air Fry, set the time to 8 Minutes and the temperature to 395˚F (200˚C) . Press Start .
- Add the burger patties.
- When prompted by the appliance, turn over.
- Mix the pickles, ketchup, and mayonnaise. Add a pinch of salt.
- Cook the burger patties on a hot grill, flip over and top with two slices of cheese. Let gratinate.
- On the Instant Vortex control panel, press Bake, then set time to 8 Minutes and temperature to 355˚F (180˚C). Press Start.
- Add the buns.
- To assemble the burgers, spread the mayo-ketchup mixture on the bun, add the lettuce, then the patty, and top with tomato and onions.
Preparing the fries:
- Season fries with olive oil, garlic, cheese, salt and pepper. Mix well.
- On the Instant Vortex control panel, press Air Fry, then set time to 15 Minutes and temperature to 395°F (200°C). Press Start.
- Add fries.
- When prompted by the appliance, turn over.
- Sprinkle with chives or fresh parsley and serve.
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