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Ingredients
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Utensils
Stovetop, Frying pan
recipe
Step 1
Coupez le fromage en lamelles.
Step 2
Épluchez, puis coupez les oignons en fines lamelles.
Step 3
Faites chauffer un filet d'huile d'olive dans une poêle, sur feu vif. Ajoutez les steaks hachés. Salez, poivrez et faites-les cuire 2 minutes sur une face. Retournez-les, puis ajoutez les tranches de fromage. Couvrez et poursuivez la cuisson 2 minutes, sur feu moyen, jusqu'à ce que le fromage soit bien fondu.
Step 4
Dans la même poêle, ajoutez les pains burger côté mie et faites-les toaster 2 minutes. Réservez.
Step 5
Garnissez vos pains burger en les tartinant de moutarde. Disposez ensuite les feuilles de laitue par-dessus suivi du steak et des oignons. Refermez le burger et dégustez aussitôt. C'est prêt !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 632 cal. |
| Fat | 34 g |
| Carbohydrates | 44 g |
| Protein | 35 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Burger tartiflette" contains 632 Energy, 34 g of Fat, 44 g of Carbohydrates, 35 g of Protein, 4 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
C Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
D Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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