A delicious seasonal tart recipe!
- 4 people
- 15 min
- 0 min
Difficulty: Very easy
Price : €
1 VBF ground steak
15 g of Carrot Ketchup aix&terra x Julien Allano
5 g of Organic honey rosemary mustard aix&terra
20 g of Aix&terra walnut pesto
1 burger bun
5 g red onions
2 slices of tomato
20 g of Pancetta
1 piece of PGI raw milk Savoy tomme
A few leaves of mesclun
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.
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.
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