Burger Le Montagnard

Burger Le Montagnard



Grass-fed beef, Gruyere cheese, Crispy scalloped potatoes, Black Olive ratatouille



For 8 people:



8 Grass-fed beef patty of about 6 oz each



8 good quality Egg buns



16 thin slices of Real Gruyere cheese from French Alps or Switzerland



Ratatouille



1 small onion



1 small zucchini



1 small red bell pepper



¼ cup of canned diced tomato



½ cup of cured black olive



Dice the onion, zucchini, red bell pepper. In a pan on a medium heat, add 2 tbsp of olive oil add the vegetable and cook for 10 mn, add the diced tomato and olive and cook down to for 15 mn on a low burner



Crispy Scalloped potatoes



3 lbs of Russet potatoes



3 cloves of garlic finely chopped



Salt and pepper



Slice potatoes lengthwise, eighth of an inch into enough milk to cover (about 3 cups)



Butter a 2 inches deep baking dish



Line with parchment paper



Layer potatoes overlapping



Brush with butter and some of the chopped garlic



Sprinkle with salt and pepper



Repeat until used up



Baked covered at 350 f for 1.5 hours



Cool down , once cool cut piece to somewhat the size of the patty



Basil puree:



1 cup of packed basil leaves



¼ cup of Extra virgin oil



Plating the burger



Grilled the patty to your liking, place patty to in a baking pan cover top with 2 tbsp of ratatouille, one slice of Gruyere and place in the oven at 400 f until cheese is melted. In the meantime toast the bun, spread the basil puree and place burger on it.