This is by far one of the best ways to make a burger patty. Instead of stacking herbs and garlic, he only uses salt to let the flavor of the meat shine through. I highly recommend it to anyone who grinds meat themselves.
More 15 minutes of preparation
- 200 g filet mignon
- A generous amount of salt
- Roughly cut the tenderloin into small cubes.
- Pass through a chopper and place the meat directly in a circular mold. Using it gently, press down on the meat to form a patty. Do not press too hard. Refrigerate the galette for a few minutes.
- Generously season the galette with salt. Remember that there is no salt in it, so the seasoning on top should be appropriate, tending to excess.
- Sear the patty in a hot pan with a little oil for 2 minutes on each side for rare cooking, adding half a minute if you want it medium, and so on.
- Build your burger with whatever you prefer. I like to keep mine simple with just mustard, mayonnaise, onions and a side of crispy fries.