I promise I'm not exaggerating when I say this is the best camembert burger I've ever had. The combination of ingredients and the perfect balance of all the flavours turns every bite into a celebration. Without a doubt, this burger has become the ultimate burger at home, the one everyone prefers by far.
To make it perfect, there are two very important elements. On one hand, the burger patty, made solely from minced beef, preferably from sirloin or chuck. This meat is juicier due to its fat content and has a more intense flavour. On the other hand, the bun, which holds the burger, cheese, sauce, and all the other toppings together. The burger bun you choose must do its job without breaking or falling apart – quite the challenge!
In the process of achieving the ultimate burger, there's a third key factor: the cooking. Grilled on the barbecue it's a real treat, because there's nothing better than cooking outdoors when the first rays of spring sunshine appear. But I assure you, made at home using a cast iron frying pan or a flat iron grill, the result is just as satisfying and delicious, as the iron reaches high temperatures and sears the meat beautifully.
And finally, but very importantly, to ensure the result is a total success, the key is quite simple: cover the burger with the cooking cloche as soon as you've placed the camembert on top. This allows the cheese to melt gently, blending with the flavour of the meat as the whole ensemble cooks in its own juices. Wonderful!
As you can see, preparing and enjoying the best camembert burger at home is entirely possible – and incredibly easy – with this fantastic recipe.
Ingredients for 2 people
- 2 large burger buns
- 2 sirloin beef patties
- Camembert cheese
- 1 red onion
- 1 heirloom tomato (or Rosa de Barbastro tomato)
- 6 slices of smoked pork bacon
- Wholegrain mustard to taste
- Pickles to taste
- 2–3 tablespoons extra virgin olive oil
- 20 g of butter
Preparation
- Place the butter on the barbecue grill and let it melt.
- Meanwhile, peel the red onion and slice it thinly using your Kobra kitchen mandoline by De Buyer. Once the butter has melted, add the onion to the grill and let it cook.
- Finely chop the pickles and place them in a bowl. Add the mustard and olive oil, and mix well to combine.
- Place the burger patties and bacon slices on the grill.
- Once the burgers are seared on one side, flip them. Also flip the bacon and place it alongside the onions next to the meat.
- Slice the camembert into approximately 0.5 cm thick slices and place them on top of the burgers. Immediately cover with the De Buyer cooking cloche to allow the cheese to melt over the meat and drizzle onto the bacon and onions.
- Meanwhile, toast the buns on the grill so they absorb the butter and bacon fat.
- Slice the tomato into approximately 1 cm slices. Lift the cloche, place the tomato on the burgers and cover again.
- Spread the pickle and mustard dressing on both halves of the buns.
- With a wide spatula, lift the burger with all the cheese and place it on the bun base, then cover with the top half. All that's left is to open your mouth wide and bite into the ultimate burger. What a treat!
