Every Saturday, the team of La table des bons vivants offers seasonal recipes to make at home to feast with family, or with your friends.
Today, chef Hélène Darroze offers you her Burger Artzaina with Basque sheep.
Ingredients (for 6 people):
6 sesame buns
6 burgers of 120 g each (chopped steaks)
18 pimientos del piquillo
6 guindillas
1 small sucrine
2 scallions
3 sprigs of coriander
120 g of ketchup
190 g of Basque sheep
Salt
Espelette pepper
Production :
Thin out the sucrine, wash the leaves and wring them out well.
Clean the scallions and chop them.
Wash the coriander and thin it out.
Drain the pimientos del piquillo, divide them in half and put them under the grill for a few seconds.
Cut the guindillas into small pieces.
Cut the buns into two halves.
Grill them lightly under the grill on the crumb side.
On a plancha or in a pan, brown the burgers according to the desired doneness.
Season with salt and Espelette pepper.
Finish cooking, according to your taste, in an oven preheated to 170 ° C.
While the burgers are cooking, spread each half bun with ketchup.
Then add three pimento del piquillo and the equivalent of a guindilla.
Sprinkle with chopped spring onion and coriander leaf.
On the half bun serving as the basis for the burger, place the meat then 15 grams of Basque sheep.
Bake for two minutes, with the other part of the buns, until the cheese melts.
Then put two sheets of sucrine on the cheese and then close with the burger cap.
Serve immediately with potato chips.
Tips and advice:
The assembly of the burgers must be done very quickly so that they can be enjoyed hot.
If it took a little too long, pass the meat and foie gras for a few minutes in an oven preheated to 170 ° so that they return to temperature.
For a simpler version of the burger, you can replace the foie gras with a thin slice of peppery pork belly just pan-fried.
In this case, cook the meat in a little duck fat (or any other fat of your choice).