French Market Recipe 2025 18
Bifstek hache en croute de Champignon et Emmental
Beef burger on porcini base with Emmental
Ingredients for 4
•   800g ground beef mince
•   2 tablespoon Dijon mustard
•   ¼ teaspoon fresh thyme chopped
•   ½ onion
•   Salt and pepper to taste
•   75gr Butter
•  Truffle zest from the French Market shop
•   8 Large field mushrooms or porcinis
•   400g French Emmental from French Market shop
•   16 slices bacon
Directions:
1. Wash the thyme and slice finely
2. Peel and finely slice the onion
3. Mix the mince, mustard, thyme and onion together with salt and pepper to taste
4. Shape patties on a lightly floured board into 8 units
5. Place patties in fridge for 1 hour to rest
6. Cook beef patties on a braai, or under a grill for about 8 – 12 minutes for medium to well done
7. Remove feet from mushrooms and brush off any dirt on caps
8. Chop the feet of the mushroom into small pieces
9. Fry bacon and sliced porcinis in a pan, while cooking the burgers
10. Cook the mushroom caps over the braai or in the oven for about 10 minutes until starting to soften
11. Once mushroom caps are cooked, sprinkle a little truffle zest over the centre of each mushroom
12. Place a burger in the centre of the mushroom cap
13. Top each burger with some crunchy bacon and chopped mushroom and a slice of Emmental
14. Place under hot grill until cheese has melted and turned golden brown, serve straightaway
Accompany with crisp French cornichons (gherkins) and a small bowl of truffle mayonnaise from the French Market shop. Serve with a glass of Louis Latour Pinot Noir from Burgundy, available at our shop or order online at www.frenchmarket.co.za
Bon Appétit Â