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Culinary Advisor Sébastien Chevreau
South-East, Monaco & Corsica
Maison Rougié
Augusta burger
Offer a unique experience with the Augusta Burger: pulled duck, onion confit, melting cheese, and crunchy pears, all enhanced by a homemade sauce. A bold recipe that reinvents the classic burger with elegance and creativity.
4 pers.
30 min
Ingredients
- 4 Sesame White Burger Buns
- Onion confit
- 1 Pear
- 6 thinly sliced red onions
- 140g of brown sugar
- 60cl of water
- 14cl Balsamic Vinegar
- 4 tbsp of mayonnaise
- 4 tbsp Ketchup
- 4 large pickles
- Parsley
- Fried onions
- 4 beautiful slices of Banon PDO
- Young spinach leaves
- Olive oil
- Vinegar
- Salt
- pepper
4 pers.
30 min
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Preparation
1
Prepare the onion confit: Mix all the ingredients for the onion confit, bring to a boil, then reduce the heat. Let it simmer until you get a delicious compote.
2
Prepare the burger sauce: Mix the mayonnaise and ketchup, chop the parsley, then slice the pickles and fried onions. Incorporate everything into the sauce for a touch of crunch.
3
Prepare the pears: Slice the pears into thin strips and set aside.
4
Season the young spinach leaves: Season the young spinach leaves with a light vinaigrette.
5
Cook the shredded duck steaks: Seize the still frozen shredded duck steaks in a pan for 2 minutes on each side. Add the cheese on the meat and put in the oven at 180° for 1 minute to melt it.
6
Assemble the burger: Spread the sauce on the base of the bun, then place the duck steak with the Banon, onion confit, young spinach leaves, and fried onions. Cover with the top of the bun, previously garnished with sauce.
Chef's Tip
For an authentic and ultra-gourmet burger, I recommend Banon, a cheese with a designation coming from the Mediterranean terroir.
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