Carrot Ketchup Burger, Organic Honey Rosemary Mustard, Aix & Terra Walnut Pesto

Cut the tomato into thin slices. Chop the onion and fry in a little olive oil.

Prepare the burger sauce by mixing the Carrot Ketchup aix&terra and the Organic honey rosemary mustard aix&terra .

Cook the pancetta. Cook the chopped steak and at the end of the cooking time put the Savoy tomme on top. Let it melt a little.

Split the buns in half and assemble the burger: burger sauce on one side, Aix&terra walnut pesto on the other. Place the chopped steak on the bottom bun, followed by the pancetta, red onions and tomatoes.

Put in the oven at 180°C for 2 minutes. Put the last loaf in the oven for 30 seconds.

Take it out and add the salad on top of the tomatoes, and close with the bread on top.