Select Beef
Beef Burger with mushroom sauce and a crispy potato tuile
Ingredients:
- 1 Burger patty
- 300 g Fresh porcini mushrooms
- 100 ml Beef stock
- 1 Large potato
Preparation:
- Peel and boil the potato in salted water for 9 min. Mash it with some of the cooking water to make a purée, then spread this purée onto parchment paper with a spatula, making an ultra-thin sheet. Leave it to air-dry until it peels away from the paper.
- Place the burger patty in a very hot frying pan with a tablespoon of oil, brown it for 4 minutes on each side, and set it aside. In the same pan, sauté the mushrooms in large chunks, taking care not to overcook them (they should retain a little crunch). Pour the beef stock over the mushrooms and use this sauce to coat the burger.
- Finish the dish with a crispy potato tuile (fried gently in warm oil, removing it before it browns), arranged like a tile.
Beef Burger with fresh fennel, orange, and pomegranate salad
Ingredients:
- 1 Burger patty
- 1 Fennel bulb
- 1 Orange
- 1 Wild asparagus spear
- 1 Radish
- The juice of 1 lemon
- A tablespoon of pomegranate seeds
- Chives
Preparation:
- Cut the fennel into julienne strips, peel the orange into segments, slice the asparagus into thin strips, and slice the radish into rounds. Dress everything with salt, oil, lemon juice, and chopped chives.
- Place the burger patty in a very hot frying pan with a tablespoon of oil and cook it for 4 minutes on each side. Arrange the salad on the side, aesthetically layering the ingredients.
- Finish the dish with some crispy fried cassava or any other root vegetable (potato, sweet potato, Jerusalem artichoke, plantain, or others).