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 (we use the one from Franklin Bakery)

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.