L'atelier beef burger Recipe

A classic burger with a little kick and some cheeky additions.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Chuck steak : 750 g
  • Pork fat : 150 g
  • Flat leaf parsley : 0.25 bunch
  • Garlic clove(s) : 2 whole
  • Thyme sprig(s) : 2 whole
  • Banana shallot(s) : 2 whole
  • Maille Dijon mustard : 30 g
  • Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Red chilli(s) : 1 whole
  • Ground cumin : 1 Tsp
  • For the garnish(es)
  • Pancetta slice(s) : 12 whole
  • Rocket : 1 bunch
  • Slices of red cheddar : 6 whole
  • Beef tomato(es) : 1 whole
  • Burger bun(s) : 6 whole
  • Red onion(s) : 2 whole



    Mince the beef through a hand grinder on a medium setting into a very cold, preferably iced, bowl. Do the same with the pork fat. Mix together and refrigerate.
    Peel and finely dice the shallots, chilli and garlic, pick the thyme and parsley leaves, finely slice and add this mix to the meat and season with salt, pepper, mustard and the ground cumin. Mix together well with your hands. Shape into patties weighing approximately 125 grams.

    To cook, heat a frying pan until very hot and add a drizzle of sunflower oil. Cook the burgers on both sides until nicely caramelized. Turn occasionally to ensure they cook evenly. Depending on the thickness of the burger this will take no more than 5 minutes to be cooked to medium.


    Slice the tomato and the red onion, reserve for later. Lay the panchetta slices in between two trays with paper and bake in the oven for 10 min at 180 degrees till nice and crispy.
    Cut the burger bun in half and toast under the grill.
    to assemble the burger add the sliced cheese to one of the sides. Add a few leaves of rocket, a slice of tomato and a slice of red onion and then top with the burger.

Chef's tip

«Use cheap cuts of meat for the mince as flavour comes from muscles that do the most work.»

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