Want originality? Why not go for a Christmas burger ? To revisit this legendary dish, Cyril Lignac has more than one trick up its sleeve! The Chef that we find all week long on the show Tous en Cuisine holiday menus , presents this time a divine recipe composed of foie gras and caramelized shallots. A gourmet dish, to invite to your table on Christmas Eve or to make during the holidays to impress the whole family. To end the meal on a gourmet touch, also discover Cyril Lignac's Christmas shortbread recipe.
Cyril Lignac's Christmas hamburger recipe
Preparation time:30 minutes
Cooking time:20 minutes
You will need for 2 adults and 2 children:
Burgers:
- 2 duck foie gras cutlets of 50g
- 2 tbsp. sesame seeds
- 360g of minced beef
- 100g minced pork
- 1 tbsp. celery salt
- 1 tbsp. cinnamon
- 1 tbsp. 1/2 tsp wild anise powder
- ¼ bunch parsley, finely chopped
- 1 piece of vintage cheddar cheese
- 2 chopped romaine leaves
- 25g semi-salted butter
- Neutral oil
- Fine salt and ground pepper
- 4 burger buns cut in 2 (ready to toast)
- 4 tbsp. mayonnaise in a piping bag
Caramelized shallots:
- 4 shallots, peeled and very finely chopped
- 20g of butter
- 1 tbsp. sugar
Okonomiyaki sauce
- 4 tbsp. ketchup
- 4 tbsp. Worcestershire sauce
- 1 tbsp. oyster sauce
- 1 tbsp. honey
Utensils:
- 1 small sauté pan ＋ 1 spatula 1 small bowl ＋ 1 spatula ＋ 1 whisk
- 1 salad bowl ＋ 1 spoon ＋ 1 cookie cutter ＋ 1 dinner plate
- 1 pan ＋ 1 spatula ＋ 1 plate with 1 sheet of paper towel
The preparation steps:
- In a small sauté pan, pour a dash of oil and add the butter, add the shallots and let them caramelize. Salt and add the sugar. Set aside in a bowl.
- Mix the ketchup, Worcestershire sauce, oyster sauce and honey in a bowl. Set aside.
- In a salad bowl, place the beef and the pork, add the ¾ of shallots confit, the spices and the chopped parsley, season with salt and pepper. Form steaks using a cookie cutter the size of the burger bun then slightly flatten the meat. Set aside on a plate.
- In a hot skillet, place the 2 pre-salted escalopes of foie gras, brown them on all sides. Wrap them in the sesame seeds and let them rest for a few minutes on a plate on absorbent paper. - color it, place the steaks and let them color on both sides, then cook them according to the desired doneness. Drizzle with cooking butter.
- Toast the burger buns. Assemble the 2 burgers for the little ones, starting with the bun, then a spoonful of okonomiyaki sauce, add the romaine on top, then the rest of the hot candied shallots, the steak, pour a second spoonful of sauce, grate the cheddar, add a few dashes of mayonnaise, finish with the top of the burger bun. For adults, repeat the steps without the cheese and ending with the foie gras escalope on top.
Also read:
Here is the recipe for Cyril Lignac's tasty yule log, super easy to make ("It's a pure delight!")
Everyone in the kitchen:here is the Moussaka recipe by Cyril Lignac!
Christmas meal:15 delicious desserts by Cyril Lignac to make during the holidays
