40 min

Beef Burger With Mimolette

A super-satisfying tower of textures and flavors. 

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Average: 4.8 (6 votes)

Ingredients For

  • Mimolette
    Dairy products
    Mimolette cheese
    3 oz See the article
  • x 4
  • Beef Aquitaine
    Meat products
    Red Label Blond d'Aquitaine beef
    4 patties See the article
  • 4 thin slides
  • Iceberg_lettuce
    12 leaves
  • 8 slices
  • x 0.50
  • x 1
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy Mustard
    1 tsp See the article
  • 1 cs
  • 2 tsp
  • Cognac
    Wine and Spirits
    Cognac AOC
    1 tsp See the article

Combine the yolk of an egg and the mustard in a mixing bowl. Season with table salt. Gently add the sunflower oil whilst stirring continually, until the mixture forms a firm mayonnaise. Add the ketchup and mix again. Finish your cocktail sauce by incorporating the lemon juice and cognac. The consistency should be creamy. Keep cool. 

Step 1
  • ©Anne Garlone

    Preheat the oven to 450°F on the grill setting. Slice the buns in half. Place the tops of the buns upside down in the oven and allow them to brown. Spoon some cocktail sauce over the bottom halves of the buns. Arrange 3 little gem lettuce leaves neatly on each one, followed by 2 slices of tomato. 

    Step 2
  • ©Anne Garlone

    Season the patties and cook them to your taste in a pan, with a little groundnut oil. Just before they have finished cooking, remove them from the pan, top them with the slices of Mimolette and pop them in the oven for a few moments so the cheese melts. Once the cheese has melted, place the patties on top of the tomato slices. 

    step 3
  • ©Anne Garlone

    Fry the slices of bacon in the same pan you used for the patties and then lay them on top of the patties. Put the tops on your burgers and dig in! 

    Step 4
  • ©Anne Garlone

    Pair with

    Red: Côtes de Bourg, Blaye-Côtes de Bordeaux or Sainte-Foy-Bordeaux, or Chinon

    Savoy cabbage
    Savoy cabbage
    PDO Heavy Crème Fraîche
    PDO Heavy Crème Fraîche
    See Recipe