This is by far one of the best ways to make a burger patty. Instead of piling on herbs and garlic, it 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 tenderloin
- A generous amount of salt
- Roughly cut the filet mignon meat into small cubes.
- Pass through a mincer and place the meat directly in a circular mould. Working gently, press down on the meat to form a patty. Don’t press too hard. Refrigerate the galette for a few minutes.
- Generously season the pancake with salt. Remember that it does not contain salt, so the seasoning on top should be appropriate, tending towards excess.
- Sear the galette on a hot skillet with a little oil for 2 minutes on each side for rare, add half a minute if you want it medium, and so on.
- Compose your burger with what you prefer. I like to keep mine simple with just mustard, mayonnaise, onions and a side of crispy fries.