Signature Burger Recipe

Olivier Sébastien, chef de cuisine at Le Garage restaurant in Lyon, shares the recipe for his Signature Burger for you to make at home.

• 1 onion
  
• butter
  
• 2 tsp honey
  
• 1 tsp veal stock
  
• 75ml balsamic vinegar
  
• 1 shallot
  
• 1 bunch coriander
  
• 2 slow-roasted tomatoes
• 180g good-quality beef mince
  
• 2 multigrain burger buns
  
• 2 slices of foie gras, 30g each
  
• rocket (arugula) leaves
• 300g fries, prepared
  
• 1 head little gem lettuce

Onion confit
- Peel and mince the onion.
- In a saucepan, melt a bit of butter over low heat and then add the minced onions.
- After about 10 minutes, lightly caramelise it with honey.

Balsamic glaze
- In a saucepan, heat 125ml of water with the veal stock.
- Add the balsamic vinegar, mix it in well and let simmer for around 20 minutes. The glaze should be fairly thick.

The beef patty
- Roughly chop the shallot with a small handful of coriander.
- Crush the tomatoes.
- In a large bowl, combine the beef mince, chopped shallot and coriander, and crushed tomatoes. Salt and pepper to taste.
- Place half of the mixture into a round mould roughly the size of the bun. Repeat. Cook the meat.

To serve
- Slice the buns in half horizontally and spread balsamic glaze on each cut surface. Place a generous spoonful of onion confit on the bottom half of each bun.
- Assemble the burger in this order: beef patty, slice of foie gras and a few rocket leaves.
- Season with salt and pepper, add the top bun and place the assembled burger on a serving slate.
- Divide the fries and place each portion in a basket.
- Slice the lettuce length-wise into 4 sections and drizzle with the vinaigrette of your choice. Place 2 wedges on each slate, between the burger and basket of fries.

Enjoy!