المكونات
- Orange 1
- Waitrose Wild Cranberry Sauce 205g
- SpinneysFOOD Fine Cinnamon ½ tsp
- SpinneysFOOD Fine Ginger ¼ tsp
- Garlic clove 1
- SpinneysFOOD Pure Maple Syrup 4 tbsp
- Soya sauce 2 tbsp
- SpinneysFOOD Balsamic Vinegar of Modena 1 tbsp
- SpinneysFOOD Lentil Burger Patties 4
- Brie slices 200g
- SpinneysFOOD Brioche Burger Buns 4
- Mayonnaise 50g
- Gem lettuce leaves 100g
Nutrition (Per serving)
- سعرات حرارية 645
- دهون 22.6g
- المشبعة 9.7g
- بروتين 25.1g
- الكربوهيدرات 77.8g
- السكريات 28.1g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
برغر مكسو بشراب القيقب مع جبنة بري وصلصة كرانبيري لعيد الميلاد
American 10 Mins Prep · 10 Mins Cook
- Zest and juice the orange. Place the zest and juice in a bowl along with the wild cranberry sauce, cinnamon and ginger. Mix and set aside.
- Peel and crush the garlic. In a small bowl, whisk together the garlic, maple syrup, soya sauce and balsamic vinegar.
- Heat a grill pan or non-stick pan over a medium-high heat.
- Generously brush the patties with the glaze then place on the hot grill pan. Cook for 4-5 minutes per side, or until golden. In the last 2 minutes, place the brie slices on the patties to melt slightly before removing the patties from the grill.
- Slice the burger buns in half and lightly toast them on the grill pan or in a toaster. Generously spread the mayo on the base of a bun then layer with some lettuce, the patty and a dollop of cranberry chutney. Top with the other half of the bun. Repeat the process with the remaining buns.
- Serve immediately.