Brasserie Blanc

Brasserie Blanc’s ‘Le Burger’

4 coarse cut 21 day dry-aged Cornish beef patties, 200g each and around 2cm thick - we get ours from Aubrey Allen
4 slices Comte cheese
4 brioche buns
60ml garlic mayonnaise
A generous handful of freshly shredded iceberg lettuce
4 thick slices of beef tomato
2 large gherkins thinly sliced lengthwise
160ml good quality tomato chutney

Brasserie Blanc’s ‘Le Burger’

Serves 4

Now you can enjoy our delicious, award-winning BB burger at home, with our easy recipe! Be sure to show us your burger creations on Twitter, Facebook & Instagram.

  1. Heat a ridged grill pan - best burgers are cooked on high heat.
  2. Season the beef patties with salt & freshly ground pepper.
  3. Lay the patties, seasoned side down, in the pan and cook for three minutes on one side.
  4. Season the top of the patties and turn over, cooking for a further 4 minutes for medium rare, five minutes for medium.
  5. Whilst the patties cook, split your brioche buns and lightly toast them under the grill.
  6. Place the base of a bun onto each of four plates.
  7. Now you can build your burger as you please.
  8. We generally layer
    - Garlic mayo
    - Lettuce
    - Tomato
    - Beef pattie
    - Cheese
    - Tomato chutney
    - Sliced gherkin
  9. Cover with the top of the toasted brioche bun & serve with hot, chunky French fries, plenty of salt, ketchup and more mayo
  10. Always best eaten with your fingers rather than a knife and fork. Bon appétit!

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