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Beef burger, stuffed with smoked bacon and brie served with a fresh salad |

Burgers, Beef

Beef burger stuffed with diced bacon and brie slices with a mayonnaise enhanced with Harissa served with a fresh salad.

Note

If you make this recipe on the BBQ, make sure to properly seal your patties to prevent leaks.

Ingredients

Recipe for 4 servings

For the burger

450 Gr

Ground beef

1 Clove(s)

Garlic

1 Unit(s)

Egg

6 Sprig(s)

Parsley

4 Slice(s)

Red onion

100 Gr

Red onion

2 Unit(s)

Italian tomatoes

4 Leaf(ves)

Boston lettuce

4 Unit(s)

Burger bun

Burger stuffing

4 Slice(s)

Smoked bacon

4 Slice(s)

Jarlsberg cheese

Mayonnaise

125 Ml

Vegetable oil

1 Unit(s)

Egg yolk

15 Ml

Dijon mustard

Béarnaise style mayonnaise

130 Ml

Mayonnaise

100 Gr

French shallot

100 Ml

White balsamic vinegar

10 Turn(s)

Ground pepper

For the salad

4 Handful(s)

Mixed greens

Butter
Salt and pepper
Olive oil

Beef burger, stuffed with smoked bacon and brie served with a fresh salad |

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Cut the bacon into cubes.

Slice the cheese.

Finely chop the garlic and parsley.

Slice the tomatoes and onions.
Burger preparation

In a skillet, cook the bacon until it's nice and crispy. Set aside on paper towel to remove excess fat.

In a large mixing bowl, combine the minced meat, garlic, parsley and eggs. Season with salt and pepper. Make 8 little patties. Place the bacon and cheese in the center of 4 of the patties and then cover them with the other 4. Make sure to seal the burgers properly to avoid leakage.

In a non stick skillet, add a thread of vegetable oil and then sear the burgers on both sides. Place the seared burgers on a baking sheet and finish the cooking process in the oven for about 8 minutes.

Warm the buns in the oven for a few minutes before serving.
Mayonnaise preparation

In a mixing bowl, combine the egg yolk, mustard, lemon juice and whisk vigorously. Gradually add the vegetable oil in a drizzle, whisking the whole time. Season to taste.
Béarnaise style mayonnaise

In a sauce pot with a little bit of oil and butter, sweat the diced shallots without coloring them then add the pepper mignonette. Deglaze with the balsamic vinegar and then reduce until almost all of the liquid is evaporated. Let this cool down then add it to the mayonnaise you made earlier.

All that's left is to garnish the burgers!
To serve

In each bun, place a burger, a little mayonnaise, a tomato slice, an onion slice and a leaf of lettuce.

Make your favorite salad to accompany the burger!