Fillet burger rossini with foie gras, truffle glaze and celeriac rémoulade

Name: Fillet burger rossini with foie gras, truffle glaze and celeriac rémoulade
Ingredients: 4 x 120 g fillet steaks; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; salt and freshly ground black pepper; salt and freshly ground black pepper; ½ tbsp picked thyme leaves; 400 g well trimmed, coarsely minced beef, chilled

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

This is a bit of a ‘posh’ burger! The ingredients may be more luxurious than most burger recipes, but it’s a burger I would happily enjoy every day. You have to spoil yourself occasionally!

Ingredients

400 g well trimmed, coarsely minced beef, chilled
½ tbsp picked thyme leaves
salt and freshly

Burger

Method

Mix the minced beef, thyme and seasoning in a bowl, cover and chill for 1 hour. Divide the mix into 4 small evenly sized burgers, brush liberally with oil.
Heat a chargrill or pan grill until very hot, add the burgers and small fillet steaks, and cook for 2-3 minutes on each side.
Toast the baps, place a good dollop of celeriac rémoulade on the bap ba