During the numerous programs of Tous en cuisine on M6, Cyril Lignac did not forget to reveal
his recipe for the burger with candied onions and tartar sauce; a sandwich in which the flavors of beef, pork, pink onion, cinnamon, wild anise, coriander and many others interact with each other to give us a wonderful feeling of gluttony. Thank you chef Lignac! 🙂
Here's how to make Cyril Lignac's so tasty candied onion burger with tartar sauce!
GENERAL INFORMATION - Preparation time:10 minutes
- Cooking time:20 minutes
- Recipe for 4 people
INGREDIENTS Burger: - 4 burger buns cut in half and toasted
- 360g of minced beef
- 100g minced pork
- 1 tbsp. celery salt
- 1 tbsp. cinnamon
- 1 tbsp. coffee wild anise
- 1 tbsp. teaspoon powdered mustard
- ¼ bunch of chopped cilantro
- 2 Roscoff pink onions
- 30g of butter
- 1 tbsp. sugar
- 3 sweet and sour pickles
- A few pickled jalapeño pepper rings
- 4 slices of cheddar type cheese
- 2 leaves of romaine lettuce
- Oil
Tartar sauce: - 2 tbsp. mayonnaise
- 1 tbsp. tablespoons Greek yogurt
- 3 chopped pickles
- 1 tbsp. chopped capers
- ½ tsp. teaspoon chopped pepper
- 1 spring onion, very finely chopped
- 1 tbsp. chopped parsley coffee
- Fine salt and ground pepper
PREPARATION - In a small sauté pan, pour a dash of oil and a little butter, place the sliced onions and let them caramelize. Salt and add the sugar. Set aside.
- In a salad bowl, prepare the tartar sauce by mixing the mayonnaise and the Greek yogurt, add the condiments and the parsley. Season. Reserve.
- In a bowl, place the beef and pork, mix with the candied onions, spices and chopped coriander, season with salt and pepper. Form steaks using a bun-sized cookie cutter or by hand and set aside on a plate.
- In a hot pan, pour a few drops of oil and a little butter, let it brown, place the steaks and let them brown on both sides. Cook to your liking.
- Cut the romaine leaves finely.
- Lay tartar sauce on the burger bun, top the salad, the steak, a slice of cheese, thin slices of pickled jalapeño peppers and pickles, then the rest of the onions hot confits and finally the top of the burger.
