An American classic prepared the European way with the famous roquefort blue cheese which can be made only in one of the natural Combalou caves of Roquefort-sur-Soulzon in southern France.
You'll need:
150g beef mince
1/4 pear
1 medium size onion
50g roquefort
balsamic vinegar
round bread-roll
salt&pepper
sugar
1. Since the other ingredients already give this dish very rich flavours, the meat does not require a lot of seasoning, just some salt & pepper should do. Mix the spices into the mince and carefully form a burger.
2. Slice the onion and fry on a grill pan, adding a pinch of sugar and a few drops of balsamico.
3. Put the onion on the side, covering with a lid, so that it stays warm. Proceed with grilling the meat and the pear (cut into thin slices).
4. Once the meat is done on one side, turn it and put crumbled roquefort on top. Allow it to melt (a cover might help).
5. Allow the meat to rest for a few seconds while warming up the breadroll (previously cut into half) on the same grill pan.
6. Assemble the ingredients: first the onions, followed by the meat and then pear slices on top, et voila!
Bon appétit!
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