Preview

Mini burger, beef patty, raclette cheese, tomato chutney and pickle mayonnaise |

Salted

A bit messy, but so delicious!

Note

This tomato chutney recipe can be kept for several weeks. It can be eaten as an aperitif, with foie gras, grilled meats, etc., or as an accompaniment to a variety of dishes.

Ingredients

Recipe for 12 tapas

Burger

450 Gr
Ground beef
1 Tsp
Garlic powder
1 Tsp
Onion powder
1 Unit(s)
Egg
30 Gr
Japanese breadcrumbs (panko)
15 Unit(s)
Mini burger

Garnishes

120 Gr
Raclette cheese
0.50 Unit(s)
Romaine salad

Mayonnaise with gherkins

1 Unit(s)
Egg yolk
5 Ml
Lemon juice
20 Ml
Dijon mustard
125 Ml
Canola oil
100 Gr
Pickles

Tomato chutney

200 Gr
Tomato
50 Gr
French shallot
1 Clove(s)
Garlic
30 Ml
Maple syrup
30 Ml
Apple cider vinegar
1 Tsp
Montreal steak spice
  • Salt and pepper
  • Vegetable oil
Mini burger, beef patty, raclette cheese, tomato chutney and pickle mayonnaise |

Preparation time: 45 min

Preheat your Four ou BBQ at 425 °F

  • Set up

    Wash the lettuce and chop finely.

    Thinly slice the cheese, which can also be grated.

    Dice the tomatoes.

    Peel and chop shallots.

    Chop the garlic.

    Cut the gherkins into brunoise.

  • Burger patties, buns

    In a large bowl, combine all burger ingredients except panko.  Season with salt (10g/kg) and pepper.  Mix well, adding panko as needed to achieve the right consistency.

    Shape into balls (15), flattening them so that they are a little larger than your loaves.

    Allow 10 minutes for the dumplings to cook, then sear them to give them a nice color and place them on a baking sheet to continue cooking in the oven. Leave to rest for 2 minutes with the cheese slices on top, and return to the oven if necessary.

    You can now heat or toast the bread.

  • Mayonnaise

    Mix the lemon juice with the Dijon mustard and egg yolk using a small whisk. Gradually whisk in the vegetable oil. Add the gherkin brunoise and season accordingly.

  • Tomato chutney

    Combine the chutney ingredients in a small saucepan. Bring to the boil and cook over low heat until all the liquid has evaporated (about 10-15 minutes). Finish by adding a drizzle of olive oil and set aside in the fridge.

  • Plating

    Place whatever garnishes you desire on your burgers and skewer with a toothpick to hold them together.

    On a plate, place the burgers.

This tomato chutney recipe can be kept for several weeks. It can be eaten as an aperitif, with foie gras, grilled meats, etc., or as an accompaniment to a variety of dishes.

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