Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
4 burger buns
500 g minced steak from France
80 g Morbier PDO
60 g of Carrot Ketchup aix&terra
60 g of Aix&terra walnut pesto
20 g red onions
40 g grape tomatoes
60 g Italian pancetta
480 g of small potatoes
40 g mesclun salad
12 ml ofOrganic garlic olive oil from the Drôme aix&terra
Preheat the oven to 180°C. Wash and cut the potatoes, season with salt and pepper, sprinkle with herbes de Provence and bake for 20 minutes.
Cut the tomatoes into slices. Chop the red onions and fry in a little olive oil. Cook the pancetta.
In a frying pan, heat the steaks on each side to the desired doneness with a dash ofOrganic garlic olive oil from the Drôme aix&terra. At the end of the cooking time, add salt and pepper, then place the Morbier AOP on the steaks and let them melt at your convenience.
Slit your burger buns and arrange them like this:
Bake at 180°C for 2 minutes. At the end of the cooking time, put the last bun in the oven for 30 seconds. Take your burgers out and add the salad on top of the tomatoes. Close with the top bun and put a burger pick. Serve immediately with the potatoes.
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Frais de port offerts dès 20,00 € en France métropolitaine (jusqu’au 30 avril 2024 inclus).