Le Burger Royale with Peppercorn Sauce by Manu

Serves 4 | Prep Time: 15mins | Cook Time: 30mins

INGREDIENTS

500g fatty beef mince (80% chuck & 20% brisket)

2 tsp veg oil

30g butter

Salt & pepper

8 rashers of bacon 

4 thin slices of  Swiss cheese 

4 brioche rolls

4tbsp  mayonnaise

1 baby cos lettuce 

2 pouches of Peppercorn Sauce by Manu

Carmelised onion:

2  onions, thinly sliced

2 tsp veg oil

30g butter, salt & pepper 

METHOD

1. For caramelised onion, combine onions, oil and butter in a saucepan, season to taste and stir frequently over low-medium heat until soft and caramelised. Set aside and keep warm.

2. Meanwhile, mold into 4 patties making sure that they are larger than the brioche buns as the patties will shrink in size when cooking. Place on a tray, cover with plastic wrap and refrigerate for 30 minutes.

3. Place a frying pan on high heat, cut the brioche bun in halves and place then in the pan to toast, set them aside. Drizzle veg oil in the same frying pan and fry the bacon rashers until crispy, set aside, in the same pan sear burgers over medium heat until browned, 2 to 3 minutes on each sides, then top each burger with 2 slices of bacon, a slice of cheese and roast until cheese just melts (1-2 minutes).

4. Pour the Peppercorn Sauce by Manu into a saucepan, bring to boil and set aside.

5. Meanwhile, spread with mayonnaise on both sides of the buns. Top bun bases with lettuce, burger, caramelised onions and finally pour the sauce over each patties, then sandwich with roll tops and serve immediately.