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Burger de boeuf Édouard et Léo

Beef burger Édouard and Léo

Gray Owl goat cheese from Le Détour cheese shop, bacon marmalade, spinach, Anicet honey mayonnaise


For us, warmer days mean gourmet evenings with friends. What’s better than a delicious burger to celebrate barbecue season?

Yield: 4 people


- 4 pieces of 60 g of Gray Owl goat cheese from the Détour cheese shop
- 16 spinach leaves
- 4 small hamburger buns
- 15 ml of canola oil

Beef patty
- 600 g of semi-lean or extra-lean ground beef Édouard et Léo
- 2 small onions, finely chopped
- 8 g of kosher salt
- 2 g of Gorria peppers (or Espelette pepper)

Bacon marmalade
- 200 g of Édouard and Léo block bacon , cut into small cubes of 1 cm side
- 50 ml of maple syrup
- 2 juniper berries
- 25 ml of apple cider vinegar
- the zest of 2 large oranges

Mayonnaise with Anicet's honey
- 250 g of mayonnaise
- 50 ml of Anicet's honey
- 2 g of smoked paprika



Beef patty

In a bowl, combine the ground beef, onions, salt and Gorria pepper. Make 4 pancakes of 150 g each. Reserve on a plate.

Bacon marmalade

In a non-stick skillet, cook the bacon until crispy. Remove the bacon and pat it dry on paper towels to remove the fat. In the same skillet, add the maple syrup, apple cider vinegar, juniper berries, and orange zest. Bring to a boil and add the bacon. Reduce until a syrupy consistency is obtained. Reserve in the refrigerator. Once cooled, remove the juniper berries and orange zest.

Mayonnaise with Anicet's honey

In a bowl, mix mayonnaise, honey and paprika. To book.


Sear the beef patties in a pan or on the barbecue over moderate heat for 5 minutes on each side. Place a piece of Gray Owl cheese on each and keep warm. Grill the buns on each side and spread them with the mayonnaise. Add the meat, marmalade and spinach leaves. Close the buns and enjoy.


Enjoy your meal!