CHEF ARNAUD’S BURGER
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
30 min
Preparation
10 min
Cooking
3
Portions
Ingredients
- 1 package of lean ground veal or beef Fontaine Family 454 g
- 3 burger buns
- 60 g of Le Mamirolle cheese
- 2 tomatoes, sliced
- 1 yellow onion, thinly sliced
- 2 to 3 sprigs of fresh thyme
- olive oil as needed for cooking
- salt and pepper to taste
BURGER SAUCE
- 80 ml (⅓ cup) of mayonnaise
- 80 ml (⅓ cup) ketchup
- 20 ml (4 teaspoons) Dijon mustard
- 5 ml (1 teaspoon) black pepper
Preparation
- Finely slice the onion. Slice the tomato, cheese and then remove leaves and chop thyme.
- Meanwhile, heat a small amount of oil in a frying pan over medium heat. Add the onion and thyme. Caramelize for 20-25 minutes.
- Heat a small amount of oil in a frying pan over medium heat.
- Form 3 meat patties. Season the patties with salt and pepper to taste just prior to cooking. Place in the pan and cook for 3-5 minutes on each side. During cooking, avoid pressing down on the burger.
- Add cheese in the last 1-2 minutes of the cooking time, long enough to melt the cheese and making sure that the patties reach a safe internal temperature of 160˚F .
- Meanwhile, prepare the sauce in a small bowl by mixing together the mayonnaise, ketchup and Dijon mustard. Season the sauce mixture with pepper to taste.
- Heat up the buns if desired. Spread sauce on each half. Top with patties, caramelized onions and tomato slices.
Side dishes
Serve with homemade fries.
Tips and Tricks
When shaping your patties, make a depression in the center to prevent them from bulging during cooking.