Élise Lambert, who suggests readers of The Republican East amuse-bouche recipes, now offers a real find to impress summer guests, the potato burger. It’s easy, surprising, delicious, and even allows you to show off a little. She can be found on Elise’s Instagram @cookingwhithe1.
purchases : 1 fillet of beef, 12 potatoes, cheese (here Comté cheese), butter, fresh onion, salt and pepper.
Peel the potatoes, cook them for about five minutes in a pan of boiling salted water. Let them cool off the fire in their cooking water. Drain and fry for 5 minutes in a hot pan with the butter. Reserve them.
Cover the beef tenderloin with cracked pepper. Cook it for a minute, it should be very rare.
Cut the potatoes in half. Place 12 half potatoes (or the number of potatoes needed for your evening, of course). Add 1 strip of ground beef, 1 strip of cheese and 1 slice of fresh onion. Then you can let your imagination run wild, add a touch of sauce, half a cherry tomato, a lettuce leaf…
Replace the remaining 12 potato halves and secure with a wooden pick.