Hamburger
& Classic Fruité Vert
For the hamburger mincemeat:
- 1 egg
- 500g / 1lb 2oz mincemeat
- 3 garlic cloves, minced
- 1 onion, minced
- 50g / 1.75oz Worcestershire sauce
- Salt
- Pepper
- Slices of emmental cheese
- 500g / 1lb 2oz of ratte potatoes, washed and halved
- Camargue fleur de sel
- Thyme
For the hamburger:
Mix the meat with the egg, garlic, onion, Worcestershire sauce, salt and pepper.
Make 150g patties, and leave the flavours to infuse for 1 hour.
Place the potatoes on a baking tray, and drizzle with olive oil. Add the thyme, then bake at 180°C / 350°F / GM4 for 20 minutes.
Pan-fry the hamburgers to taste with a little olive oil. Just before they’re finished, add the emmenthal slices and cover.
Once the cheese has melted, serve the hamburgers garnished with potatoes, tomatoes slices, gherkins and onions.
Mix the meat with the egg, garlic, onion, Worcestershire sauce, salt and pepper.
Make 150g patties, and leave the flavours to infuse for 1 hour.
Place the potatoes on a baking tray, and drizzle with olive oil. Add the thyme, then bake at 180°C / 350°F / GM4 for 20 minutes.
Pan-fry the hamburgers to taste with a little olive oil. Just before they’re finished, add the emmenthal slices and cover.
Once the cheese has melted, serve the hamburgers garnished with potatoes, tomatoes slices, gherkins and onions.
