Le Royal Burger
This burger is fit for a king or queen. Juicy. Cheesy. Legendary.
Ingredients:
X1 Bun
Burger sauce
Smoked pickles
Beef patty
Raclette cheese
Sugar pit streaky bacon
Bearnaise sauce
Make both sauces and put to one side.
Cook your bacon until crispy.
Smash and season your patty’s, melt raclette cheese over the top.
Toast your buns and build your burgers.
Burger sauce (6 portions)
110g Mayonnaise
35g Cucumber relish
1 tsp Pickle juice
1/4tsp Paprika
1/8tsp Onion powder
1/8tsp Garlic powder
Mix all ingredients in a bowl
Tarragon reduction (160ml)
150ml White wine
150ml Vinegar (white wine)
1 Shallot (sliced)
15 Black peppercorns (unit)
3 Tarragon (sprig)
Bring all ingredients to the boil and reduce by half. Leave in the fridge to infuse and use another day.
Béarnaise sauce (4 Portions)
3 Egg yolks (Burford brown, Clarence Court)
40ml hollandaise reduction
180g Butter (browned)
½ Lemon juice
Chopped tarragon + chervil
Salt+pepper
Cook your butter in a medium saucepan until brown and nutty.
Whisk egg yolk and reduction over a pan of simmering water until thick, aerated and cooked. Slowly whisk in your butter, finish with lemon, herbs and seasoning.
