Hamburgers with watercress and straw eggs
Instructions
Wash the watercress and pick the most beautiful leaves.
Prepare the burgers: cut the beef into thin slices, then break it into small pieces finely using a sharp knife.
Divide the meat into two equal parts that lay in two special molds of 6 cm of diameter, filling them to about 3/4 of their height.
Press the meat well, then put the burgers, place them in a pan with hot olive oil and cook over high heat, 1-2 minutes per side.
Lower the heat and bring to cooking; When finished, remove burgers from heat and keep warm.
Please skim the butter in saucepan, heat a saucepan and finely chopped shallots, moderate heat for 3-4 minutes, without letting him take color.
Sprinkle the mixture with salt and pepper and add the chopped parsley, place in a terrinetta.
Break the eggs of quail on a saucer.
Mix in a casserole the water, vinegar and a pinch of salt, bring to the boil and bake the quail eggs, making them glide gently from the saucer in the liquid.
Let them cook for 3 minutes, then drain with a skimmer, taking care not to break them.
At this point, Peel the potatoes, cut them into thin slices and shaped each one so that it has a pointed end.
Stack the slices on a sheet of paper, leaving out the tips, forming two flowers.
You heat a tablespoon of oil in a pan and slide in the flowers.
Let them cook on medium heat until they are lightly browned, then sprinkle them with a pinch of salt and put them into two individual dishes.
Lie down on burgers and cover with the mixture of scallions and parsley, a few watercress and quail eggs.
Ingredients and dosing for 2 persons
- 1 bunch of watercress
- 1/2 tablespoon of butter
- 3 shallots
- Salt
- White pepper
- 1/2 bunch of parsley
- 2 potatoes
- 1 tablespoon of olive oil
- For burgers:
- 200 g of beef tenderloin
- Salt
- White pepper
- 2 shallots
- 1/2 teaspoon of dijon mustard
- For eggs:
- 100 cl of water
- 25 cl of wine vinegar
- Salt
- 2 straw eggs