For: 4 people • Preparation : 40 minutes • Difficulty : easy
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Ingredients
- 1 tsp Pommery® Barbecue Mustard
- 4 hamburger buns
- 4 slices of cheese
- 570g ground beef
- 4 large iceberg lettuce leaves
- 1 medium red onion
- Freshly ground black pepper
- Salt
- 1/4 cup sweet pickle
- 3 tsp ketchup
- 10 tsp mayonnaise
Recipe process
- Cut the onion into thin slices and set aside.
- Divide the beef into 4 equal pieces. Using both hands, work the meat into balls.
- Place a large sheet of baking paper on your work surface. Place the meatballs on top and press to flatten into patties.
- Salt and pepper this side.
- Carefully turn the steaks over onto the baking paper and season the other side with salt.
- Spread butter on both cut sides of all buns.
- Heat a large skillet over medium-low heat and cook half of the rolls, butter side down, until golden brown and crispy around the edges, 2 to 3 minutes. Set aside.
- Over medium-high heat in the same pan with butter and oil, place the steaks and gently press them into the pan. Cook for about 3 minutes on one side.
- Using a spatula, turn the steaks over.
- Place a slice of cheese on each, reduce heat and cover pan. Cook until cheese is melted.
- Transfer the steaks with the cheese to a plate. Let rest for about 5 minutes.
- Meanwhile, start building your burger by generously spreading barbecue mustard on the previously toasted bun.
- Stack several pieces of onion on the bottom halves of the buns. Place 2 green salad leaves on top.
- Also coat the top halves of the buns with a few spoonfuls of mustard.
- Place the meat with the cheese on the salad, close the burgers with the top bun and serve!
