I assure you I'm not exaggerating when I tell you this is the best camembert burger I've tried. The combination of ingredients and the perfect balance of all the flavors 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 patty, which is made only with minced beef, preferably yearling filet or veal chuck. This meat is juicier because of its fat content and has a more intense flavor. On the other hand, the bun, which is responsible for holding the burger, the cheese, the sauce and all the other toppings. The burger bun you choose must fulfill its role without breaking or falling apart — quite a challenge!
In the process of achieving the ultimate burger there is a third decisive factor: the cooking. Made on the barbecue griddle, it’s a real treat, because there’s nothing more tempting than cooking outdoors as soon as the first rays of spring sun appear. But I assure you that, prepared in your home kitchen, with a a cast-iron pan or using a smooth iron grill, the result is equally satisfying and exquisite, since iron reaches high temperatures and seals the meat spectacularly.
And finally, but very important, for the result to be a complete success, the key is very simple: cover the burger with the cooking cloche as soon as you've put the camembert on top. That allows the cheese to melt gently, while its flavor blends with that of the meat and the whole Set cooks in its own juices. Wonderful!
As you can see, preparing and enjoying the best camembert burger at home is possible and really easy with this great recipe.
Ingredients for 2 people
- 2 large burger buns
- 2 beef steak burgers
- Camembert cheese
- 1 red onion
- 1 heirloom tomato (you can use Rosa de Barbastro tomato)
- 6 slices of smoked pork bacon
- Old-style mustard to taste
- Pickles to taste
- 2-3 tablespoons of extra virgin olive oil
- 20 g of butter
Preparation
- Put the butter on the barbecue griddle and let it melt.
- Meanwhile, peel the red onion and cut thin slices with your Kobra de Buyer kitchen mandoline. Once the butter has melted, put the onion on the griddle and let it cook.
- Finely chop the pickle and put it in a bowl. Add the mustard and the extra virgin olive oil, and stir well to combine the ingredients.
- Put the burgers on the griddle. Also add the slices of smoked bacon.
- When the burgers are seared on one side, flip them. Also turn the bacon and place it with the onion next to the meat.
- Cut the camembert into slices about half a cm thick and place them on the burgers. Immediately cover with the Buyer cooking cloche, so the cheese melts over the meat and falls onto the bacon and onion.
- Meanwhile, toast the buns on the griddle so they soak up the butter and the bacon fat.
- Slice the tomato into rounds about 1 cm thick. Lift the cooking cloche, place the tomato on the burgers and cover again.
- Spread the pickle and mustard dressing on the buns, putting a spoonful on each half of the bun.
- With a wide spatula, remove the burger with all the cheese and place it on the bottom bun, covering with the other half. All that's left is to open wide and take a bite of the ultimate burger. Enjoy!
