Potato Crusted Beef Sandwich
Potato Crusted Beef Sandwich is a flavorful and innovative dish featuring crispy potato buns, juicy seasoned beef, fresh lettuce, tomatoes, and melted cheese. Topped with honey mustard, this fusion recipe is perfect for those craving a unique and satisfying meal!
The Potato Crusted Beef Sandwich is a unique and mouthwatering twist on the classic burger. This innovative dish swaps traditional buns for crispy, golden-brown potato patties, delivering a delightful crunch with every bite. Layers of savory seasoned beef, fresh lettuce, juicy tomato slices, and rich cheddar cheese are nestled between the potato crusts, creating a harmony of flavors and textures. A drizzle of honey mustard and creamy cheese curd add a tangy and indulgent finish, making this sandwich a perfect combination of comfort and creativity. Ideal for food enthusiasts looking to try something exciting, this dish is as satisfying as it is delicious!
Ingredients
- 2 potatoes (300 grams)
- 3 pinches salt
- 1 tablespoon potato starch
- 200 grams beef
- 1/2 teaspoon salt
- 1 tomato
- 2 lettuce leaves
- Cheddar cheese
- Cheese curd (Paneer Kecha)
- Honey mustard
- Pepper
Nutritional Information
- Calories: 520
- Protein: 25g
- Fat: 30g
- Fiber: 4g
- Sodium: 700mg
- Sugar: 4g
- Carbohydrate: 42g
- Cholesterol: 85mg
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
Directions
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Chop the potatoes into small pieces (300 grams total). Wash thoroughly and mix with 3 pinches of salt and 1 tablespoon of potato starch. Slice the tomato into four wedges and set aside.
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In a bowl, mix 200 grams of beef with 1/2 teaspoon of salt. Shape the beef into four small balls using your hands.
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Heat a pan and add a small amount of oil. Place the potato mixture in the pan and press lightly with a spoon to flatten. Cook until golden brown, flipping as needed. Move the potatoes to one side of the pan. Add the beef balls to the pan, press them to flatten, and cook evenly on both sides until browned and cooked through. Once the beef is cooked, move it to the side and cook the remaining potatoes in the beef fat for added flavor.
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Sprinkle the dish with light pepper powder. Add cheddar cheese, cheese curd, and honey mustard to taste. Garnish with tomato wedges and 2 lettuce leaves.
