Edouard and Leo Beef Burger

Grey Owl goat cheese from the Le Détour cheese factory, bacon marmalade, spinach, Anicet honey mayonnaise

For us, the warming days are synonymous with gourmet evenings among friends. What better way to celebrate barbecue season than with a delicious burger?

Yield: 4 people

Ingredients:

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

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

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

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

Preparation:

Beef patty

In a bowl, mix the ground beef, onions, salt, and Gorria pepper. Shape into 4 patties of 150 g each. Set aside on a plate.

Bacon jam

In a non-stick skillet, cook the bacon until crispy. Remove the bacon and drain 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 achieved. Set aside in the refrigerator. Once cooled, remove the juniper berries and the orange zest.

Anicet's Honey Mayonnaise

In a bowl, mix the mayonnaise, honey, and paprika. Set aside.

Assemblage

Cook the beef patties in a skillet 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. Toast the buns on each side and spread with mayonnaise. Add the meat, marmalade, and spinach leaves. Close the buns and enjoy.

Enjoy your food!