4
Veal burger with baba ganoush and teriyaki cream
30 - 60 minutes
veal silverside
***
frying
Culinaire Saisonnier
Preparation
Put the meat and bacon through a mincer, season with salt and pepper and shape into hamburgers. Wrap in plastic foil and keep separate in the refrigerator. For the baba ganoush, slice the aubergines, season with the rest of the ingredients, roast in the oven and set aside.
Mix the ingredients for the cream, reduce to a syrup and store at room temperature. Prepare a dough for the bread using the ingredients listed, except for the sesame seeds and beaten egg. Leave to rise for up to an hour and a half, flatten, shape into balls and leave to rise again under a damp cloth. Brush with the beaten egg, sprinkle with sesame seeds and bake for about 22 minutes in an oven at 180°C (356°F).
Cut the onion into rings and dry in the oven at a low temperature. Prepare the tomatoes by blanching them and cut into thin slices. Wash the lettuce and dress with olive oil. Cut the bread in half lengthwise and grill lightly. Fry the burgers until golden brown, cover with a slice of cheese and melt under the grill or Salamander. Continue layering the burger with the various components as shown in the photo.
Ingredients:
- 400 g veal silverside
- 300 g salted bacon from Laguiole
- 10 g roasted sesame seeds
- 200 g onions
- 50 g red lettuce
- 250 g Salers cheese
For the baba ganoush:
- 4 aubergines
- 4 blanched garlic cloves
- 100 g olive oil
- 2 tbsp lemon juice
- 1 tsp tahini
For the teriyaki cream:
- 200 ml soy sauce tamarind
- 300 ml mirin vinegar
- 200 ml sake
- 50 g sugar
For the bread:
- 600 g flour
- 320 g water
- 60 g butter
- 12 g sugar
- 13 g fresh yeast
- 12 g salt
- white and black roasted sesame seeds
- 1 beaten egg
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