Julie Andrieu reveals the recipe for the “best hamburger ever” and her 3 secrets to make it a success

Soft buns, tender meat, slices of melted cheese… It’s hard to resist a good burger, especially when it’s homemade. And it is not Julie Andrieu who will say otherwise. On the occasion of International Hamburger Day, which is celebrated every year on October 13, the host of Julie’s gardens (France 3) has shared, on his Instagram account, the recipe for what he considers to be the ” the best burger ever “(the” the best burger ever “). And as often happens in the kitchen, Julie Andrieu had to do many tests before finding the perfect recipe. ” After multiple stints in the United States to track down the crème de la crème of the hamburger, I developed this recipe that combines the best of each. We deliver it to you ready to copy “Julie Andrieu explains it in the title of her publication.

Julie Andrieu’s 3 secrets for a successful hamburger

For a perfect burger, the host has some tips, which he has picked up over time and from his travels in the United States:

  • For the meat: opt for beef, a tender and melting cut. For even more tenderness and flavor, ask your butcher to enrich it with beef (or veal) fat, before cutting it all up. Shape this meat into fillets and let rest for 1 hour in the fridge. And while it’s cooking, brush them with mustard, to enhance their flavor.
  • For the cheese: he does not use cheddar, as is the traditional case, but focuses on a local cheese from the Massif Central, Cantal.
  • For the sauce: Get out the ketchup! The host makes a homemade dip that combines mayonnaise, ketchup, Worcestershire sauce and chili.

Also to discover: Here is Julie Andrieu’s tip for a light and original pizza, her recipe is “the best in the world”

Here’s Julie Andrieu’s “best burger ever” recipe:

Ingredients:

  • 300g beef and 40g beef or veal fat, cut by your butcher
  • 6 thin slices of smoked bacon
  • 2 hamburger buns (cases or not)
  • 60 g of cantaloupe
  • 4 thin slices of fresh tomato
  • 30 g of sweet and sour pickles
  • 2 tablespoons of mayonnaise
  • 1 spoonful of ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 heart of lettuce
  • A few glasses of tabasco or chili sauce
  • 2 tablespoons of oil
  • 2 teaspoons Dijon mustard

With clean, wet hands, shape into 2 fairly thick patties (about 2 cm), refrigerate for at least 1 hour.
Cut the cucumbers and cheese into thin slices.

Prepare the sauce: mix the mayonnaise, ketchup, Worcestershire sauce and add a dash of chilli. Cut the salad very thin and wash it.

Preheat the oven to 100°C, static heat.
In a large pan, pour 1 tablespoon of oil and cook the brisket over medium heat until crispy. Remove it without washing the pan. Oil and salt the steaks on each side, then place them in the hot pan and cook for 2 minutes on each side. Lightly paint the cooked side with mustard and turn over. Cook for 3 minutes, brush the other side with mustard and turn the fillets. Let cook for 1 more minute.
Remove from the heat, season with pepper, spread the slices of breast and cheese over the steaks and put them in the oven.

Place the buns cut side down in the pan and let them brown for 1-2 minutes. Place the tomato slices on the base of the buns.
Mix the salad with the sauce and divide half of it over the buns. Add the steaks, top with some pickle slices, add some salad dressing and top with the buns. Serve without delay. Serve with a little ketchup if you like.

cantal cheese

For her hamburger, Julie Adrieu changes the cheddar to cantal.

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