I propose you a small French revisit of the famous burger. This emblematic dish of both street food and junk food is known all over the world.And as you know, you can find it in all qualities from the worst served by the big fast food chains to the most unlikely served in starred restaurants. And in between all of them are a myriad of chefs who know how to cook better than anyone else this icon of American gastronomy.You'll find him cooking a homemade burger much simpler than you can imagine. And once you taste it, you won't want to eat any more.
Author:Mathia Limbour & Jean-Yves
Total Time:35 minutes
Yield:4 peoples 1x
4 burger buns
500 g beef to be minced
4 swiss cheese slices
4 slices of ventresca
A few leaves of lettuce
1 tbsp of capers
1 tbsp parsley
1 egg yolk
1 teaspoon of mustard
100 ml of oil
1 teaspoon of vinegar
1 tbsp of olive oil
A few drops of hot sauce
Chop the meat with a knife, add salt and pepper and keep it in the fridge.
Make the mayonnaise by mixing the egg yolk, salt, pepper, mustard, etc.
Adds sunflower oil in a drizzle
Once assembled add the vinegar
Thinly slice pickles, onions.
Chop the parsley and capers
Then mix them with mayonnaise and add a few drops of hot sauce.
Put the olive oil to heat up
Divide your meat into 4 pieces, shape them into balls and flatten them with the back of your hand.
Then form one and then in the center of each patty.
Place the meat in your pan
When the first side is cooked, turn the patty over and place the cheese on top.
Place the ventrescake next to the meat and grill it.
Cut your buns in 2
Grill them in the pan
For the assembly, place a tablespoon of mayonnaise on each piece of bread.
Adds a few salad leaves
Arrange the burgers in this order, patty, ventresca, hat