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.
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.
The little extra Aix&Terra
The combination of 3 aix&terra recipes makes the taste of a good home-made burger even better!
Did you know that? The recipe for Carrot Ketchup is a collaboration between aix&terra and Julien Allano, starred chef of the Clair de la Plume.
that you will need
- Valrhona Chocolate
- Organic tomato