Cyril Lignac is back in service Everyone in the kitchen. From Monday to Friday, at 6:40pm on the M6, the chef puts on his apron and prepares the festive menu with a little onion. As always, a celebrity and connected families have also been invited to prepare these New Year’s Eve recipes. As for Jerome Antony, he travels to the four corners of France to cook as close to the French as possible. On the menu for Thursday, December 16? A Savory Burger, Cheese Fries. Your apron!
Here’s Cyril Lignac’s recipe for Savory Burgers, Cheese FriesAll kitchens, holiday menusM6):
Ingredients for 4 people:
- 360 grams of minced beef
- 100 grams of minced pork
- 1 tbsp. Cumin powder
- ¼ bunch parsley, finely chopped
- Fine salt and ground pepper
- 3 tbsp. Mayonnaise
- 1 tbsp. Chopped parsley
- 1 tbsp. chopped tarragon
- 1 tbsp. Greek yogurt
- 4 tbsp. ketchup
- 4 tbsp. Worcestershire sauce
- 1 tbsp. oyster sauce
- 1 tbsp. honey
- 1 tbsp. Sesame coffee
- 4 burger buns cut 2 ready to toast
- 8 very thin slices of plain or smoked raclette cheese
- ½ onion peeled and chopped
- Peel and wash 4 potatoes
- 1 slice of 200g parmesan
- 3 sprigs of dried thyme
- Neutral oil
Place beef and pork, cumin and chopped parsley in a bowl. Season with salt and pepper. Form balls into 70 grams, or 2 per person. Set them aside on a plate.
Mix mayonnaise, herbs and yogurt in a bowl. Leave aside.
Mix ketchup, Worcestershire sauce, oyster sauce, honey and sesame seeds in a bowl. Reserve aside.
Fry the potatoes and cut them. Rinse them thoroughly with clean water, dry, then dip in an oil bath at 140°C followed by a second oil bath at 190°C. After cooking, drain in a bowl with absorbent paper and salt. Place in jars, grate parmesan over top and add dried thyme.
In a pancake pan, pour a few drops of oil, drop the meat balls, flatten with a spatula. Then when caramelized, turn them over, placing a very thin slice of raclette on each steak.
Place a spoonful of herbed mayonnaise on the bottom of the burgers, top with sliced onions and two steaks per person. Cover with the sweet sauce, inside the hat on the toasted side. Serve with fries.
Also to discover: Cyril Lignac shares his Almond and Sour Cherry Cake recipe and it’s to die for