Special Burgers with Béarnaise

FOR THE PATTIES

700 g rump steak with fatty edges

2 finely chopped shallots

2 heaping teaspoons hot mustard

1 egg

2–3 pinches piment d’Espelette

2 tsp Worcestershire sauce

Freshly ground black pepper and salt

2 tbsp peanut oil

FOR THE SAUCE BÉARNAISE

4 tbsp white wine vinegar

1 finely chopped shallot

5 black peppercorns

1 tbsp cold water

2 fresh medium egg yolks

100–120 g softened butter

Salt, freshly ground black pepper

1 tbsp chopped tarragon (or 1 teaspoon dried tarragon)

A little lemon juice (optional)

FOR THE GARNISH

About 12 rinsed lettuce leaves

1 red onion, cut into rings

12 cherry tomatoes, cut into rings

6 gherkins, finely sliced

12 slices Cheddar or Leicester cheese (optional)

A little ketchup

Allergens are marked in bold

Have your butcher grind the rump steak or chop it finely in a food cutter. In a bowl, mix the meat with all the other patty ingredients. Season the meat mixture generously to taste with salt and pepper. Wet your hands and shape it into about 12 patties. Brush peanut oil onto the patties and refrigerate until you’re ready to grill them.

To grill the burgers, place the grill plate on the induction hotplate and set it to 7. Grill the burgers for about 5 minutes on each side.

For the sauce Béarnaise, combine vinegar, the finely chopped shallot, and crushed peppercorns in a small saucepan and bring to a boil. Reduce by half. Add 1 tablespoon cold water put the entire mixture through a strainer, pressing it out thoroughly. Return the reduction to the saucepan.

Heat the saucepan on the induction hotplate set to 2 and stir in the egg yolks. Beat constantly with a wire whisk until the mixture thickens slightly. Gradually stir in the butter. Add tarragon and season to taste.

Cut the buns in half and toast in the oven with the cut sides up at 200°C CircoTherm hot air for about 8 minutes. If desired, cover the top bun halves with your favorite cheese.

Place a small dollop of ketchup, lettuce leaves, and tomato slices on the bottom bun halves. Then top each one with a grilled patty, a little sauce Béarnaise, and several onion rings. Finish off with the top bun half – with melted cheese, if desired – and press down lightly.