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Basque Burger
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Makes 6 burgers
Preparation time: 50 minutes
Cooking time: approx. 20 minutes
Difficulty: **

For the raspberry-beetroot ketchup
  • 10g butter 
  • 120g frozen raspberries 
  • 1 small cooked beetroot 
  • 60g brown sugar 
  • 10 cl raspberry vinegar 
  • 1 tsp paprika 
  • 1 bay leaf 
  • 1 pinch Espelette pepper 

For the pepper compote 
  • 1 red bell pepper 
  • 20g brown sugar 
  • 1 shallot 
 
For the assembly 
  • 200g Ossau-Iraty cheese
  • 6 home-made buns 
  • 6 hamburger patties 
  • A few basil leaves 
  • 1 small jar of preserved tomatoes 
  • A few baby spinach leaves 

For the raspberry-beetroot ketchup  
  1. Prepare the ketchup one day before. Melt a knob of butter in a small saucepan. Add the frozen raspberries, diced beetroot and brown sugar. Cook for 2-3 minutes. 
  2. Add the raspberry vinegar, paprika, bay leaf and Espelette pepper and let stew for 15 minutes, making sure to stir often so the mixture does not stick to the pan. 
  3. Blitz everything with a hand-held blender then pass through a sieve to get rid of raspberry seeds. Let cool. 

For the pepper compote 
  1. Dice the peppers and shallot. 
  2. Sauté the shallot in a little olive oil on the plancha. Add the diced peppers and brown sugar. Cook over low heat for about 15 minutes. 

For the assembly 
  1. Using a mandolin, finely slice the Ossau-Iraty. 
  2. Slice the buns in two. Toast on a hot plancha for a few minutes. 
  3. Melt a knob of butter on the plancha and cook the burgers to taste. Season.
  4. Assemble the burgers. Add the preserved tomatoes, basil, top with cheese slices. Serve piping hot with home-made fries and the raspberry-beetroot ketchup.


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