4
Veal burger by JAN
Ingredients:
- 4 pieces of JAN veal burgers
- 4 brioche buns
- Iceberg lettuce or rocket
- 1 Cévennes onion
- 1/2 infused cucumber
For the ketchup:
- 500 g ripe tomatoes
- 1/2 cinnamon stick
- 50 ml white wine vinegar
- 1 tbsp honey
- 100 g chopped onion
- 1 chopped clove of garlic
- 1 star anise
- 5 cloves
- 10 crushed juniper berries
- 4 drops of Tabasco
- Xantana or Gelespessa
For the mayonnaise:
- 2 egg yolks
- 400 ml cooking oil (2 parts rice oil, 1 part olive oil, 1 part grapeseed oil)
- 1 tbsp Dijon mustard
- Juice of 1/2 lemon
- 25 ml Chardonnay vinegar
- 1 whole head of roasted garlic
For the oven-dried tomatoes:
- 2 pomodori tomatoes
- Thyme
- Pepper
- Salt
- Olive oil
> 60 minutes
JAN veal burgers
**
frying
Culinaire Saisonnier
Preparation
JAN is a new concept from the VanDrie Group and is named after the company’s founder, Jan van Drie. The concept not only includes veal cooked sous-vide such as shoulder, cheek and spare ribs, but also fresh hamburgers made from 99% veal neck and 1% salt and pepper.
Oven-roast the Cévennes onion for 45 minutes at 170°C (338°F). To make the ketchup, bring all the ingredients to the boil and simmer for 30 minutes. Allow to cool, remove the herbs and spices, then blast the mixture in a blender before passing through a fine sieve. Season to taste with salt and thicken with Xantana or Gelespessa.
To make the mayonnaise, whisk the egg yolks with vinegar, lemon juice and mustard and then gradually add the oil, first drop by drop and then eventually as a steady trickle. Press the entire garlic, mix the pulp through the mayonnaise in the blender and then season to taste with salt and pepper.
Cut 2 pomodori tomatoes into 1 cm slices, drizzle with olive oil and sprinkle with freshly chopped thyme, salt and pepper. Roast them in the oven at 60°C (140°F) until they have halved in size. Remove the burgers from the fridge an hour before you need them and grill them until medium cooked. Slice the buns in half and warm and toast them in a dry pan or on the grill.
David Veenstra - www.thecookiechipchocolatecompany.com