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Le Frenchy Double

sacré bleu

14 Aug 2017 35 mins $

[ess_post]

I call this beauty Le Frenchy Double, because it’s got a double helping of Dijon mustard. If you can, go with a nice soft brioche style bun and ask your local butcher to grind up some brisket for your patties, it will make a world of difference. It may look and sound simple, but trust me, simple is best and bloody delicious.

Ingredients

600 grams beef mince (preferably brisket)
olive oil
salt
plain flour

Caramelised Onions
2 onions, halved and thinly sliced
Olive oil
Unsalted butter

To Assemble
4 brioche burger buns, halved and toasted
Dijon Mustard

Recipe

Onions: Heat a tablespoon of olive oil and butter in a sauté pan on a low-medium heat. Add the onion and cook for 15 minutes, stirring frequently until soft, translucent and beginning to caramelise. Remove and set aside. (The onions can be made a day ahead kept in the fridge and be reheat when required.)

Patties: Place the meat in a large bowl with a good pinch of salt, mix well and shape into four evenly-sized patties.

To cook: Preheat a cast iron pan to a very high heat, then dust each patty with a small amount of flour and cook on one side for 3 minutes. Dust the other side with flour, Flip and cook for a further 2-3 minutes, or until cooked to your liking. The dusting of flour will help create a lovely crust to help seal in the juices. Remove, cover and rest the patties for 5-6 minutes while you toast the sliced buns in the same pan.

To serve: Spread a heaped teaspoon of Dijon mustard on each toasted bun bottom, add the burger patty and a healthy spoonful of the onions. Finish with another heaped teaspoon of Dijon mustard on the top of the bun, place it on top and devour with joy!

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