Tuesday, December 22, Cyril Lignac returns with his now flagship program Tous en cuisine. As in the two previous seasons, the chef – accompanied by Jérome Anthony, invites amateur cooks to prepare good recipes directly from home … 100% festive! On the daily menu: delicious Christmas burgers. An easy and quick holiday meal that will delight the youngest! Find the recipe and the list of ingredients to easily get started in this preparation.
⋙ Homemade burger: the brilliant tip for perfectly melted cheese
The list of ingredients Christmas burger by Cyril Lignac
The ingredients for 4 people :
Hamburgers:
- 2 escalopes of duck foie gras of 50 g
- 2 tablespoons of sesame seeds
- 360 g minced beef
- 100 g minced pork
- 1 teaspoon of celery salt
- 1 teaspoon of cinnamon
- 1 teaspoon of powdered wild anise
- ¼ bunch of finely chopped parsley
Caramelized shallots:
- 4 shallots, peeled and finely chopped
- 20 g butter
- 1 tablespoon of sugar
Okonomiyaki sauce:
- 4 tablespoons of ketchup
- 4 tablespoons of Worcestershire sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of honey
- 4 burger buns cut in half (ready to toast)
- 4 tablespoons of mayonnaise in a piping bag
- 1 piece of vintage cheddar
- 2 romaine leaves, cut into pieces
- 25 g semi-salted butter
- Neutral oil
- Fine salt and freshly ground pepper
As for utensils, you will need: a small sauté pan, two spatulas, a small bowl, a maryse, a whisk, a salad bowl, a spoon, a cookie cutter, a flat plate, a pan and a plate with a sheet of absorbent paper .
Step 1: the preparation of Cyril Lignac
In a small sauté pan, brown the shallots in a dash of oil and let them caramelize. Salt, add sugar, mix and set aside in a bowl.
Mix together the ketchup, Worcestershire sauce, oyster sauce and honey. Book.
Step 2: the realization of Cyril Lignac
In a salad bowl, mix the beef and pork with ¾ confit shallots, spices and chopped parsley. Season with salt and pepper. Shape steaks using a cookie cutter, then flatten the meat lightly with the palm of your hand.
Step 3: cooking Cyril Lignac
In a hot pan, brown the 2 escalopes of foie gras salted on all sides. Roll them in the sesame then let them rest on an absorbent paper.
Meanwhile, melt a little oil and the semi-salted butter and add the steaks. Let them color on both sides, basting with the cooking butter.
Step 4: the presentation of Cyril Lignac
Toast the burger buns and dress the burgers:
- for the little ones, start with the bread then a little okonomiyaki sauce. Add the romaine then the rest of the candied shallots and the steak. Add a spoonful of sauce, a little grated cheddar cheese, mayonnaise and finish with the top of the burger bun.
- For adults, repeat the previous steps, removing the cheese and replacing the steak with the escalope of foie gras on top …
Read also :
⋙ “Tous en cuisine”: ingredients and recipes by Cyril Lignac from December 21 to 25, 2020
⋙ Cyril Lignac: his Christmas menu 100% foie gras
⋙ "Tous en cuisine": does Cyril Lignac really turn at home?