Minced beef and Marcaire burger
Ingredients
-
1 Marcaire Ermitage
-
4 burger buns
-
2 sirloin steaks
-
2 mushrooms of Paris
-
1 small jar of tapenade
-
4 leaves of batavia
-
Salt
-
Pepper
Preparation
- Grill the ribeye steaks for 2 minutes on each side. Add salt and pepper. Cut the meat into thin slices.
- Spread the base of the burgers with tapenade and place 2 slices of Marcaire.
- Place in the oven for 5 minutes at 180°C (gas mark 6) until the cheese has melted.
- Cut the mushrooms into slices.
- Add the sliced ribeye, mushrooms and salad to the melted cheese.
- Finish the burgers.
Gourmet tip
Lightly toast the burger buns in the oven to get the bread crispy!
Discover our recipe suggestions
Canapes
Brie marinated in maple syrup, coffee and pecans
Main course
Brie, strawberry, hazelnut and honey sandwich
Main course
Grilled Munster cheese, bacon and blackberry jam
Between
Avocado toast with Fleur des Sources
Between
Grilled asparagus with pancetta and From’Chaud
Main course
