Burgers & sandwiches , BBQ , Meat , Main dishes

Fir burger

Name: Fir burger
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Québécoise
Ingredients: 6 tablespoons mayonnaise; 1/2 teaspoon paprika; 1/2 teaspoon sriracha (or more to taste); Salt and freshly ground pepper; 1 large red onion, thinly sliced; 1/4 cup olive oil; 1 tablespoon blond beer; 1 teaspoon cider vinegar; 454 g white mushrooms, sliced; 3 tablespoons butter; 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

Preparation 25 min
Cooking 30 min
Servings 4
Freezing I do not suggest

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

Preparation

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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To help you make this recipe

Our sommeliers suggest

Domaine St-Jacques Réserve Rouge 2014

Brasserie Mille-Îles

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! See the product

West Coast IPA, 7%

Brasserie Mille-Îles

IPA with citrus and exotic fruits notes, it also offers powerful resinous notes recalling the IPAs of the American West Coast. If the IPAs generally like each other in the company of Burger, the resinous notes of this beer which will come to create an even stronger link with fir of burger. Burger and iPa, well yeah! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Domaine St-Jacques Réserve Rouge 2014

Brasserie Mille-Îles

West Coast IPA, 7%

Brasserie Mille-Îles

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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