Burger Parisien

Name: Burger Parisien
Prep time: 17 min
Cook time: 10 min
Total time: 27 min
Yield: 4 servings
Cuisine: Plat principal
Ingredients: 4 brasserie breads burger nature Jacquet; 4 chopped steaks of beef 5%; 1 neutral oil fillets; 4 slices of Brie; 2 slices of ham from Paris; 4 pickles; 2 shallots; 4 salad leaves; 250 g of Paris fungus; 20 g butter; 2 tablespoons of mayonnaise; 1 tablespoons of mustard; 5 strands of chiseled parsley; salt and black pepper from the mill; 1 egg yolk; 1 teaspoon mustard; 10 cl rapeseed oil; cider vinegar (a few drops)

Total time: 27 min
servings: 4 servings
Dish type: Main dish

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Contains glutenContains milkContains mustardContains eggs

Prep

17 min

Cook

10 min

Total time

27 min

Ingredients

servings

4 4 brasserie breads burger nature Jacquet
4 4 chopped steaks of beef 5%
1 1 neutral oil fillets
4 tranche 4 slices of Brie
2 tranche 2 slices of ham from Paris
4 4 pickles
2 2 shallots
4 4 salad leaves
250 g 250 g of Paris fungus
20 g 20 g butter
2 c. à soupe 2 tablespoons of mayonnaise
1 c. à soupe 1 tablespoons of mustard
5 5 strands of chiseled parsley
salt and black pepper from the mill
1 1 egg yolk
1 c. à café 1 teaspoon mustard
10 cl 10 cl rapeseed oil
cider vinegar (a few drops)

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Method

1
Preheat the oven to 180 °C.
2
Prepare mayonnaise: Mix the egg yolk and mustard. Add the rapeseed oil to the whisk, in fillet. Dilute the salt with a few drops of vinegar. Pepper.
3
Cut the pickles into slices.
4
Squeeze and wash mushrooms. Cut them into thin slats. Sauté mushrooms over medium heat in butter until golden. Season with salt and pepper. Settle.
5
In the same skillet, sauté the shallots until golden. Settle.
6
Oil a grill or pan, salt and pepper steaks and cook 2 minutes on each side. Spread the brie over the steaks, cover with a lid and let melt for one or two minutes.
7
Cut the burger breads in half. Heat them in the oven for a few minutes.
8
Spread mustard based on burgers, add salad, mushrooms and Paris ham. Place steak in brie, finish with mayonnaise, shallots, parsley and close the burger. Eat immediately.

Source : marmiton

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