Fir burger recipe

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

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Ingredients
Preparation
Comments

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

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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 !!!

Our sommeliers suggest

El Esteco Don David Reserve Syrah Vallée Calchaqui 2023

Calchaquí Valleys, Argentina

With this burger, open the Don David Reserve syrah from El Esteco, a red from Argentina with notes of blackberry and pepper. The pepper and herbs of the syrah find the fir needles in the meat, and the dark fruit balances the bacon, the mushrooms and the sriracha. A burger you hold with both hands, glass within reach! See the product

West Coast IPA, 7%

Brasserie Mille-Îles

There is fir in the burger and resin in the West Coast IPA: the same forest twice. The citrus and tropical fruit of the hops cut the fat of the patty, and the bitterness lasts to the end. A pairing that looks like a joke and isn't one. 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!

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