Friday, 27 June 2025
🔴 THE ULTIMATE FRENCH HAMBURGER
🍷 Here's the wine pairing 🍷
To pair with the Hamburger an Argentinian Malbec. Aged in French oak for 18 months, made in and around Mendoza. This is Beefsteak Club’s Reserva Malbec at £8.25 from Sainsbury’s
❗️ Here's the recipe ❗️
2 tbsp sunflour oil
1 tbsp butter
4 cloves crushed garlic
2 red onions finely sliced
1 tbsp caster sugar
600g best steak mince of chuck steak if possible
Salt and course black pepper
100g Camembert
1 beefsteak tomato
1 baby gem lettuce
4 brioche round buns
1 quantity of garlic mustard mayo
1 clove crushed garlic
2 egg yolks
1 tbsp white wine vinegar
1 tsp English mustard
125 mil sunflour or mild olive oil
❗️Ideally get your butcher to mince chuck steak coarsley in order to combine the fat into the meat. These burgers are made without the use of binders or fillers ( flour) so it’s really pure meat. The extra flavours come from what you include on top of the burger.
❗️To make the garlic mustard mayo in a bowl whisk the egg yolks with the garlic salt vinegar
❗️Then whilst whisking very slowly in a trickle add the oil. As you whisk the mixture will start to thicken.
❗️Fry the onions in some butter and oil with the sugar and salt until soft and caramelised. Keep warm.
❗️To make the burgers put the beef in a bowl add salt black pepper crushed garlic and salt and with your hands combine it all together.
❗️Form this into equally size balls then flatten to a thick patty.
❗️Leave at room temperature for about 1/2 hour.
❗️Heat the oil and butter in a frying pan until hot. Add the individual burgers 6-7 minutes for medium with an internal temperature of 55c well done 8 minutes internal temperature of 70c
❗️Keep warm while you toast the buns watch carefully as brioche burns quickly due to the butter and sugar.
❗️Assemble the burgers on the bottom bun topped with a generous dollop of mayo followed by the salad leaf tomato slice burger Camembert fried onion and the bun top. Secure with a skewer.
❗️Bon appetite