As you may have seen in my recent post ‘Moyaux than meets the eye’ I went to France in July of this year and to be frank, I adored every second of my journey around the region of Normandy and found inspiration at every turn. The local produce was such good quality I actually left Normandy disappointed that I couldn’t stay longer and learn more about how everything was made and just sit one more time in the summer sunshine with a few different bits of cheese and some fresh bread, slicing tiny slithers of soft cheese away and pairing it with locally sourced cold meats and a cold beer. It really was bliss.
While I was there I was inspired to write quite a few recipes as there was plenty of ideas flying in and out of my head when we were exploring the local area but as ever, I am known for my burger recipes so it is only right I try and combine the flavours that Normandy is famous for and fit it between two halves of a bun for you all to experience at home. There are three things that stand out as essential ingredients to this burger and they are Pont l’eveque cheese, Calvados and Brioche. As long as these three things are present then you are onto a winner!
So here’s the recipe that screams out Normandy loud and clear to me while celebrating everything I miss about this beautifully wonderful place.
To make four burgers….
- 350G ground beef
- 2 95% pork Sausages, removed from skins
- 1 teaspoon dried Tarragon
- 1 teaspoon herb de provence
- A jar of large sliced pickles
- 150g wedge of Pont l’eveque cheese (or Brie) sliced into thick horizontal pieces
- 2 finely sliced red onions
- 1 single measure of Calvados (or good brandy if you cant get it)
- 4 brioche burger buns
- 4 teaspoons of Aioli
- Olive oil
- Add the beef and sausage meat to a bowl with the Tarragon, Herb de provence and season well with the salt and pepper. Mix well to form a patty mix with an even consistency.
- Split into four even balls of meat mix. Roll, pat and press them into four burgers. (Quick tip: Size them to the buns!) Cover with some cling film and leave them in the fridge for 30 minutes.
- Remove them from the fridge and preheat a griddle pan on a medium heat, lightly oil both sides of the burgers and place onto the pan. Cook for 3 minutes.
- In a preheated frying pan on a medium heat, add a tablespoon of oil and the onions. Season well and stir regularly until translucent and soft. Should take roughly the same time as the one side of the burger.
- Turn the burgers in the griddle and cook for a further 3 minutes.
- Turn the heat up on the onions and add the Calvados. This will simmer down really quickly, lower the heat again and leave them ticking over on a low heat stirring regularly.
- Turn the burger once again and add at least two large slices of cheese across the top of the burger, cover if you can and add a touch of water to create some steam. Don’t cook for longer than another minute or so as the cheese wont take much melting. Rest the burgers in a warm place for a few minutes.
- On the bottom part of each bun, spread the aioli and place onto the bun, cross two of the pickle halves across the cheese and top with a spoonful of the onions.
- Cap with the other half of the bun and serve with herby roast potatoes or sweet potato fries for a treat.
There we have it… the Bayeux burger. An oral tapestry of contrasting flavours and my own little dedication to a great part of the world.
VIVA LA FRANCE!…Apart from in relation to the Rugby World Cup of course…. not even a little bit.
COME ON ENGLAND!!