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Le Frenchy Double

sacré bleu

14 Aug 2017 35 mins $


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.


600 grams beef mince (preferably brisket)
olive oil
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


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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