Indulgent: Jill Dupleix's incredibly rich beef tartare burger. Photo: Natalie Boog
400g best quality beef mince
1 egg yolk, beaten
3 anchovy fillets, chopped
1 shallot, finely minced
2 cornichons or cocktail gherkins, finely chopped
2 tsp salted capers, rinsed
1 tsp Dijon mustard
Dash of Tabasco
1 tbsp chopped parsley
Sea salt and pepper
1 tbsp olive oil
2 fresh English muffins
In a bowl, combine the mince, yolk, anchovy, shallot, cornichons, capers, mustard, Tabasco, parsley, salt and pepper, mixing and mulching it well with your hands.
Shape the meat into two large, thick, round patties.
Heat the oil in a frypan and sear on one side for 4 minutes until dark and crusty, then turn and cook the other side very briefly, keeping it as rare as you dare.
Split the muffins and lightly grill. Place each burger on a muffin base and lean the muffin top against it.
Serve with Dijon mustard or tomato ketchup.
- Main Ingredients - Beef
- Course - Dinner