Steak Haché Style Naked Burger and Frites
with Bearnaise Inspired Creamy Sauce and Bistro Style Salad
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 bunch(es)
Tarragon
1 unit(s)
Echalion Shallot
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
240 grams
British Beef Mince
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
40 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar for the Pickle
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
50 milliliter(s)
Water for the Sauce
½ tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Quarter, core and slice the apple (no need to peel).
Halve, peel and thinly slice the shallot. In a medium salad bowl, combine the cider vinegar and sugar (see pantry for amount) with half the shallot.
Season with salt and pepper and mix well. Set aside to pickle.
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts).
Add the beef mince, half the garlic and half the tarragon. Season with pepper and mix together with your hands. IMPORTANT: Wash your hands and equipment after handling raw mince.
Roll the mince into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking.
Pop the burgers onto a baking tray. bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a small saucepan on medium-high heat.
Once hot, add the remaining shallot and stir-fry, 4-5 mins.
Add the remaining garlic and fry until fragrant, 30 secs. Stir in the creme fraiche, chicken stock and water for the sauce (see pantry for amount).
Bring to a boil, stir in the tarragon and simmer until thickened, 2-3 mins. Remove from the heat, taste and season with salt and pepper if you feel it needs it. Add a splash of water if the sauce looks a little thick.
When everything's ready, add the apple to the pickled shallot bowl. Drizzle in the olive oil (see pantry for amount) and add the rocket. Season with salt and pepper and toss until coated.
Share the steak haché style naked burgers, chips and salad between serving plates.
Spoon over the creamy tarragon sauce over the burgers to finish.
Enjoy!
