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Mini burgers with black truffle
- 5 shallots
- 30 g of butter
- 1 tablespoon of sunflower oil
- 3 pinches of sugar
- 1 tablespoon of chicken stock
- 4 mini hamburger buns
- 4 minced steaks of 40 g each
- 4 small slices of Brie de Meaux without rind
- 4 thin slices of black truffle
Peel the shallots and cut them into thin strips.
butter in a frying pan, add the shallots, mix well and reduce over low heat. Salt lightly, add a pinch of sugar and the poultry stock.
Cover the pan and cook for 20 minutes over low heat, stirring occasionally.
Mash the shallots to obtain a purée.
Slice the breads in half.
Put the remaining butter in a frying pan and brown the bread halves on the crumb side. Set them aside.
Season the meat with the remaining salt.
Pour the oil into the very hot pan, cook the steaks on each side, according to your cooking preferences.
Place a slice of Brie de Meaux on each steak one minute before the end of cooking. Cover the pan, then let cook until the Brie is melted.
Coat the bread base of each burger with the shallot purée, then place the steak crowned with a slice of black truffle. Cover with the hats.