& 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
For the potatoes:
  • 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.