Grey Owl goat cheese from the Le Détour cheese shop, bacon marmalade, spinach, Anicet honey mayonnaise
For us, warming days mean gourmet evenings with friends. What better than a delicious burger to celebrate barbecue season?
Yield: 4 people
Ingredients:
- 4 pieces of 60 g Grey Owl goat cheese from the Le Détour cheese shop
- 16 spinach leaves
- 4 small hamburger buns
- 15 ml of canola oil
Beef patty
- 600 g of medium-lean or extra-lean ground beef Édouard et Léo
- 2 small finely chopped onions
- 8 g of kosher salt
- 2 g of Gorria chili (or Espelette pepper)
Bacon marmalade
- 200 g of Édouard et Léo block bacon, cut into small 1 cm cubes
- 50 ml of maple syrup
- 2 juniper berries
- 25 ml of apple cider vinegar
- zest of 2 large oranges
Anicet's honey mayonnaise
- 250 g of mayonnaise
- 50 ml of Anicet's honey
- 2 g smoked paprika
Preparation:
Beef patty
In a bowl, mix the ground beef, onions, salt, and Gorria chili. Shape 4 patties of 150 g each. Set aside on a plate.
Bacon marmalade
In a non-stick pan, cook the bacon until crispy. Remove the bacon and blot it on paper towels to remove the fat. In the same pan, add the maple syrup, apple cider vinegar, juniper berries, and orange zest. Bring to a boil and add the bacon. Reduce until syrupy consistency is achieved. Refrigerate. Once cooled, remove the juniper berries and orange zest.
Anicet's honey mayonnaise
In a bowl, mix the mayonnaise, honey, and paprika. Set aside.
Assembly
Sear the beef patties in a pan or on the barbecue over medium heat for 5 minutes on each side. Place a piece of Grey Owl cheese on each one and keep warm. Grill the buns on both sides and spread them with mayonnaise. Add the meat, marmalade, and spinach leaves. Close the buns and enjoy.
Enjoy your meal!