Yield: Makes 4 burgers!
INGREDIENTS
BREADS
- 4 Burger buns of your choice
- (We chose a brioche bun with onions on it).
PANFARIES
- 1 ½ lb Lean ground veal
- 3 tbsp.Butcher's Block spices, Kanel spices
- 2 tbsp. Garlic flowers in oil
- Salt to taste
CONDIMENTS
- 1 Granny Smith apple, thinly sliced
- 1 (300g) Camembert-style blue cheese
- 2 Tomatoes, thinly sliced
- 1 English cucumber
- Fresh basil leaves
- Mixed or Boston lettuces
MAYONNAISE WITH MEAUX MUSTARD
- 4 tbsp Mayonnaise
- 2 tbsp Meaux mustard
- Fleur de sel & ground pepper
CARAMELIZED ONIONS, CRANBERRY PORT & MAPLE
- 2 large white onions
- 1 tbsp Butter
- 1 tbsp Canola oil
- 212 ml Cranberry, port & maple @cranberry
- Fleur de sel & ground pepper.
PREPARATION
The Pancakes
- In a bowl, place the ground veal. Add the garlic flower, the Butcher's Block spices and the fleur de sel. Mix gently.
- Form 4 patties of the same size, without compacting the meat too much. Press gently with your fingertips, this will keep the patties juicy and with a more interesting texture.
- Reserve in the refrigerator
Caramelized onions
- In a non-stick skillet over medium heat, caramelize the onions in the oil and butter for 10 to 15 minutes, stirring regularly.
- Add the pot of cranberry port & maple, mix and reduce until there is no liquid left.
Meaux mustard mayonnaise
- In a small bowl, mix the mayonnaise and Meaux mustard. Add the fleur de sel and ground pepper.
Condiments
- Slice the apples, tomatoes, cucumber and blue cheese
- Prepare the mayonnaise with Meaux mustard