Fir burger - Le Coup de Grâce

Fir burger

Preparation : Cooking :
Difficulty :easy
Servings :

This desire came to me when watching a Di Stasio show. A guest added fir in his hamburgers and I found the idea very original! I love the taste it brings!

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Ingredients for the Sriracha mayo

  • 6 tablespoons mayonnaise
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sriracha (or more to taste)
  • Salt and freshly ground pepper

Ingredients for the caramelized oignons

  • 1 large red onion, thinly sliced
  • 1/4 cup olive oil
  • 1 tablespoon blond beer
  • 1 teaspoon cider vinegar

Ingredients for the sautéed mushrooms

  • 454 g white mushrooms, sliced
  • 3 tablespoons butter

Ingredients for the burgers

800 g semi-lean ground beef,
2 1/2 tablespoons fir needles, finely chopped (or more to taste)
1/2 teaspoon Italian spices
2 tablespoons blond beer
8 slices of bacon, cooked crispy
Roman heart salad
4 slices of Swiss cheese
Ketchup and Dijon mustard
Enormous hamburger buns
Salt and freshly ground pepper


  • In a bowl, pour all the ingredients of the mayonnaise then season with salt and pepper to taste. Stir and reserve in the fridge.
  • In a large skillet heated on low heat, add the onion and the olive oil then season with salt and pepper generously. Toss and caramelize for 10 minutes, stirring occasionally. Lower the heat if the onions are browning.
  • Add beer and cider vinegar then stir. Continue cooking a few minutes, until the liquid is evaporated. Close the fire and keep warm.
  • In a large skillet at high heat, melt the butter and add the mushrooms. Cook for 2-3 minutes, stirring to remove the juice. Season with salt and pepper. Continue cooking for 5 minutes, without stirring too much, to brown well ! Remove from heat and keep warm.
  • In a large bowl, add the ground beef, fir needles, Italian spices and beer then salt and pepper generously. Mix with hands and form 4 large flat patties. Reserve in the fridge.
  • Preheat the BBQ to high heat and reduce to medium heat. Oil the grills and place the patties on the fire. Cook for 2 minutes and rotate 45 degrees. Continue cooking for 2 minutes then flip the patties. Repeat: cook 2 minutes, rotate 45 degrees and cook for 2 minutes. Check doneness and continue if necessary.
  • Close the heat, add the cheese slices and close the lid. Allow to melt for a few minutes.
  • Assemble your hamburger! Spread ketchup on the base and mustard in the top of the hamburger. Place a few caramelized onions followed by the beef patty. Spread 1 to 2 tablespoons of mayonnaise, followed by sautéed mushrooms, sliced ​​bacon and some salad leaves ! Enjoy !!!
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Our wine stewards suggest

+- 20$ Domaine St-Jacques Réserve Rouge 2014

No, Marshal Foch is not a legendary character of the Second World War. And no, Lucie Kuhlmann is not an obscure actress of film of author. These are two typically Quebec varieties that I invite you to discover through this vineyard located in the Montérégie. One notes the effluvia of spices, raspberry, licorice, with a small side torrefaction. The mouth has character, the tannins are supple and the wine is gorged with fruit. A true Quebec wine, for a Nordic burger with the flavors of fir!

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