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