Glutton burger, candied mushrooms in soy sauce, cheese sauce, green salad
Mains, Pork, Veal, Burgers
A veal and pork patty, topped with soy caramelized onions and mushrooms and accompanied by a béchamel style cheese sauce.
IngredientsRecipe for 4 persons
For the burgers
- Vegetable oil
- Salt and pepper
Preparation time: 45 min
Preheat your four at 400 °F
Finely chop the chives, onions, garlic and parsley.
Slice the mushrooms.
Make sure the cheese is grated.
Wash the salad leaves.
- Mushrooms and onions
In a skillet with butter and oil, sweat the onions and mushrooms until they get a nice golden color. Deglaze with both sauces, add the garlic and then let it cook down for another minute. Check the seasoning and rectify if needed.
- Burger meat
Combine the minced meat. Season with pepper. Make 8 big patties that are quite thin. (You can use a ring mold to help)
In a hot skillet with oil, sear the patties on both sides for 1 minute each.
Transfer the patties to a baking tray, top with bacon and set aside.
- Cheese sauce
Dilute the corn starch in the warm milk and then set aside.
In a sauce pot, melt the butter, add the flour, stir well and then cook for a good minute without letting it take any color (a roux).
Pour the milk and corn starch mix on top of the roux and then mix well with the help of a whisk, continue to whisk until the mixture reaches a boil. Continue to cook for about 2 minutes, you should notice the sauce thicken. Add both cheese and then stir until well incorporated.
Toast your burger buns then place the burgers topped with bacon in the oven for 4-5 minutes. Generously top the bottom buns with the cheese sauce, then the mushrooms and add a burger patty on top.
Garnish with tomato slices and lettuce. Place another helping of mushrooms, a second patty and some more cheese sauce, then place the top of the bun on top.
Serve with salad seasoned with olive oil, salt, pepper and wine vinegar.
WARNING: The soy sauce is quite salty so be careful with the salt.