Julie Andrews reveals her recipe for the “Best Burger Ever” and her 3 secrets to making it a success

Soft buns, tender meat, melty cheese slices… it’s hard to resist a good burger, especially when it’s homemade. And it’s not Julie Andreeu who would say the opposite. On the occasion of International Hamburger Day, which is held every year on October 13, the host Julie’s vegetable garden (France 3) shared, on his Instagram account, what he called “ Best burger ever ” (the ” Best burger ever “). And as is often the case in the kitchen, Julie Andrieu had to experiment a lot before finding the perfect recipe.” After several stays in the US to track down the crème de la crème of burgers, I’ve created this recipe that combines the best of each. I supply it to you ready-to-copy ” explains Julie Andrieu in the caption of her publication.

Julie Andree’s 3 Secrets to a Successful Burger

For a perfect burger, the host has some tips, gleaned over time and from his travels in the US:

  • For the meat: He opts for chuck beef, a cut that’s tender and melty. For even more tenderness and flavor, he asks his butcher to enrich the whole thing with beef (or veal) fat before cutting it up. With this meat, he shapes the steaks that he will rest in the fridge for 1 hour. And while cooking, she brushes them with mustard to enhance their flavor.
  • For the cheese: He doesn’t use cheddar, as is traditional, but turns his attention to a local cheese from the Massif Central, Cantal.
  • For the sauce: Quit the ketchup! The host makes a homemade sauce consisting of mayonnaise, ketchup, Worcestershire sauce and chili.

Also to discover: Here’s Julie Andrieu’s tip for a light and authentic pizza, her recipe “The best in the world.”

Here’s Julie Andrieu’s “Best Burger Ever” recipe:


  • 300g beef chuck and 40g beef or veal fat, cut by your butcher
  • 6 thin slices of smoked bacon
  • 2 burger buns (homemade or not)
  • 60 grams of cantaloupe
  • 4 thin slices of fresh tomatoes
  • 30 grams of sweet and sour pickles
  • 2 tablespoons of mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 lettuce heart
  • A few dashes of Tabasco or chili sauce
  • 2 tablespoons of oil
  • 2 teaspoons Dijon mustard

With your clean, wet hands, shape into 2 fairly thick steaks (about 2cm), refrigerate them for at least 1 hour.
Slice the gherkins and thinly slice the cheese.

Prepare the sauce: Mix the mayonnaise, ketchup, Worcestershire sauce and add a dash of pepper. Cut the salad very finely and wash it.

Preheat oven to 100°C, constant heat.
In a large skillet, heat 1 tablespoon oil and cook brisket over medium heat until crispy. Remove the pan without washing it. Brush the steaks with oil and salt on each side then place in the hot pan and cook for 2 minutes per side. Brush cooked side lightly with mustard and turn over. Cook for 3 minutes, brush other side with mustard and flip steaks. Let cook for 1 more minute.
Remove from heat, season with pepper, distribute the breast and cheese slices over the steaks then place in the oven.

Place the sliced ​​buns in the pan and let them brown for 1 to 2 minutes. Place the tomato slices on the base of the bun.
Mix the salad with the dressing and divide half of it among the buns. Add the steak, put a few slices of pickles, add a little salad dressing and add the tops of the buns. Serve without delay. Serve with a little ketchup if desired.

Cantal cheese

For her burger, Julie swaps the cheddar for Adrieu Cantal.

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