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Squid stuffed with couscous and dill sauce

seafoodLovers
Prep-time Bake-time
10min 40 min
Difficulty
Servings
4 people

INGREDIENTS

  • 2 packs Black Angus Burger 2x170g
  • 2 tbsp Chorio extra virgin olive oil, plus more for brushing

METHOD

1. Heat olive oil in a pan.

2. Add onions and cook until transparent, 2-3 minutes.

3. Add mushrooms and cook until liquids are absorbed, 7-10 minutes.

4. Add peppercorns.

5. Add wine and let evaporate 1-2 minutes.

6. Add beef stock and cook 7-10 minutes

7. Reduce heat and add cream. Stir and cook for 5 minutes.

8. Heat the grill over medium-high heat. Brush grill with olive oil and place burgers. Grill 8-10 minutes on each side or until cooked. Remove from fire.

9. Place hamburger buns on the grill, add cheese slices on the button bun and grill until the cheese melts.

10. Remove buns from fire, top with burgers and mushroom sauce on top.

11. Serve burgers with twister potatoes.

NUTRITIONAL INFORMATION

Energy
560 cal

Fat
31.2g

40%
Sat. fat
10.2g

51%