French Market Recipe 2025 03 Croissant « Hamburger » Auvergnat Croissant « hamburger » from Auvergne

French Market Recipe 2025 03
Croissant « Hamburger » Auvergnat
Croissant « hamburger » from Auvergne
Ingredients for 2 servings:

• 400g minced beef or ostrich
• 1 egg yolk
• 1 slice of loaf bread
• 1/3 cup of milk
• 1 onion
• 8 thin slices of St Nectaire from l’Auvergne
• 4 frozen butter croissants (made in France) from the French Market
• 1/4 teaspoon Herbes de Provence
• Salt and ground black pepper to taste
• Baby leaf salad

1. Preheat oven to 170C degrees and bake croissants for 18-21 minutes
2. Allow to cool for at least 10 minutes
3. Peel and finely chop the onion
4. Slice the St Nectaire into thin strips
5. Remove crust from bread and soak bread in the milk
6. Place the mince in a bowl
7. Mix in the egg yolk
8. Add the finely chopped onion and Herbes de Provence
9. Squeeze the milk out of the bread and add to the meat
10. Use your hands to completely mix the ingredients in the bowl together
11. Add salt and pepper to taste
12. Split meat mixture into 4 balls
13. Flatten the balls into circles to form meat patties
14. Fry the meat patties about 4 or 5 minutes on either side (or cook on the braai)
15. Just before serving, cut the baked croissants in half and lightly grill or toast the cut surface
16. Place half the slices of St Nectaire on one side of the cut surface of each croissant
17. When the burgers are cooked and still hot, place one burger on top of the St Nectaire on each croissant
18. Top with the other slices of St Nectaire
19. Add some baby leaf salad to each croissant and fold the croissant over

Serve straight away, as the cheese melts over the hot meat, accompany with a glass of Petite Sirene Rouge, a cabernet sauvignon dominated red wine from the Bordeaux region, available in our shop or order online at www.frenchmarket.co.za.

Bon Appétit