Since the beginning of the month, it's the return of our favorite show Tous en cuisine , but this time in a special edition Party Menus . Every day Cyril Lignac, honors an ultra gourmet recipe that we will love to reproduce at home. If he had recently revealed his recipe for Vacherin Mont d'Or with sausages, this December 16, the chef saw even more greedy. Each season has its specialty, and in winter its overdose of cheese fondue. To delight our taste buds and those of our loved ones, we are heading to Savoie. On the menu? The Savoyard burger and cheese fries by Cyril Lignac . Put on your apron, put your scales away, here is the recipe you will never be without !
Cyril Lignac's Savoyard burger and cheese fries recipe
If it didn't exist, it would have had to be invented. Cyril Lignac always knows how to put color in our lives , and especially on our plates. Since the first confinement, the chef has continued to offer us comfort through his recipes that are always easier to make and divinely good.
Ingredients for 4 people:
- 360 g minced beef
- 100g minced pork
- 1 tbsp. coffee ground cumin
- ¼ bunch parsley, finely chopped
- Fine salt and ground pepper
The herb mayonnaise:
- 3 tbsp. mayonnaise
- 1 tbsp. chopped parsley
- 1 tbsp. chopped tarragon
- 1 tbsp. tablespoons Greek yogurt
Sweet sauce:
- 4 tbsp. ketchup
- 4 tbsp. Worcestershire sauce
- 1 tbsp. oyster sauce
- 1 tbsp. honey
- 1 tbsp. sesame coffee
- 4 burger buns cut in 2 ready to toast
- 8 very thin slices of plain or smoked raclette cheese
- ½ onion, peeled and chopped
Cheese Fries:
- 4 potatoes, peeled and washed
- 1 piece of parmesan cheese, 200 g
- 3 sprigs of dried thyme
- Neutral oil
On your apron, here's how to make Cyril Lignac's Savoyard burger and cheese fries:
Preparation:
- In a bowl, place the beef and pork, cumin and chopped parsley. Season with salt and pepper. Form balls of 70 g, or 2 per person. Set them aside on a plate.
- In a bowl, mix the mayonnaise, herbs and yogurt. Leave aside.
- Mix the ketchup, Worcestershire sauce, oyster sauce, honey and sesame in a bowl. Set aside.
- Cut the potatoes into French fries. Rinse them well with clear water, dry them, then immerse them in an oil bath at 140°C followed by a second oil bath at 190°C. At the end of cooking, pour into a bowl with absorbent paper and salt. Place in jars, grate parmesan on top and add dried thyme.
- In a pancake pan, pour a few drops of oil, place the meatballs, flatten them with a spatula. Then turn them when they are caramelized, on each steak a very thin slice of raclette.
- Place a spoonful of herb mayonnaise on the bottom of the burger, the two steaks provided per person on top of the chopped onions. Inside the hat on the toasted side, coat with sweet sauce. Serve with fries.
- Enjoy!
