We imagine in time this Savoyard makeover of the traditional burger in a bun with all the trimmings will become legendary. For now it is just a candidate for ‘legend’ status. We also must insist on the integrity of the ingredients, not least because this recipe is adapted from the ‘Rebloburger’ in the Reblochon Recipe Book, no, because the melt-in-the-mouth taste of Reblochon cheese is a perfect culinary liaison with the minced and seasoned steak. French mustard smeared on the bread adds a hint of piquancy.
- 1 kg steak meat, minced, refrigerated
- 5 plum tomatoes sliced
- 5 bread buns
- 1 onion, sliced
- 125 g Reblochon, cut into thin wedges
- 5 tsp mustard
- 1 tsp mixed peppercorns, ground
- 1 tsp salt
Cut the bread buns in half, toast and apply a teaspoon of mustard on each top and bottom halves, leave to cool.
Work the seasonings into the meat, divide into 200 g pieces, shape into burgers.
Heat a grill. Line a tray with foil, place the burgers on the foil, grill, turning several times until the burgers take on some colour.
Place a wedge of cheese on each bread half. Press a burger onto bottom half, close with top half, repeat with remaining buns and burgers.
Serve with remaining cheese, onion and tomato.