Baskischer burger - Campingaz & Coleman

Basque Burger

in Recipes

Basque burger with a delicately sweet, regional flavor

For 6 burgers
Preparation: 50 minutes
Cooking time: +/- 20 minutes
Difficulty level: **

For the beetroot/raspberry ketchup
  • 10 g butter
  • 120 g frozen raspberries
  • 1 small cooked beetroot
  • 60 g cane sugar
  • 10 cl raspberry vinegar
  • 1 tsp paprika spice
  • 1 bay leaf
  • 1 pinch of chilli spice (e.g. Piment d'Espelette)

For the pepper compote
  • 1 red pepper
  • 20 g cane sugar
  • 1 shallot
For the burger construction
  • 200 g cheese (semi-hard cheese made from sheep's milk, e.g. Ossau Iraty)
  • 6 homemade hamburger buns
  • 6 fresh minced steaks
  • Some basil leaves
  • 1 small jar of pickled tomatoes
  • Some young spinach leaves

For the beetroot/raspberry ketchup
  1. Prepare the ketchup the day before. Melt the butter in a small saucepan, add the frozen raspberries, diced beetroot, and brown sugar, and sauté for 2 to 3 minutes.
  2. Then add the raspberry vinegar, paprika spice, bay leaf and chili spice and cook for 15 minutes, stirring regularly, until compote.
  3. Blend everything together using an immersion blender and then pass it through a sieve to remove the raspberry seeds. Let it cool.

For the pepper compote
  1. Cut the peppers and shallots into small cubes.
  2. Sauté the shallot in a little olive oil on the plancha grill, add the diced peppers and brown sugar, and simmer over low heat for about 15 minutes.
For the burger construction
  1. Slice the cheese into thin slices using a slicer.
  2. Halve the hamburger buns and toast them well on the plancha grill for a few minutes.
  3. Melt some butter and fry the minced steaks and season as desired.
  4. When assembling the burgers, start with the baby spinach and then the minced steak. Then add the pickled tomatoes, basil, and cheese slices.