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Manhattan Burgers

3 mini burgers : a beetroot vegetable burger, a tuna burger and a beef burger
Wines suggestions
Pairing with G.H.MUMM Cordon Rouge
Finding a single wine to match this burger triple alliance is no easy feat. G.H.MUMM Cordon Rouge is called for neither too complex or mature nor too delicate despite its elegance and freshness. This is the best compromise for those who want a light but discernible touch of fruit to accompany this mix of vegetable, surf and turf.


Manhattan Burgers
1 lb 12 oz of minced vacuum-packed
1 egg yolk

2 ¼ oz of little dices of pickles
2 ¼ oz of vinegar capers
1 small chopped shallot
1 tbsp of ketchup
2 tbsp of olive oil
1 tsp of balsamic vinegar
1 tsp of white vinegar
1 tsp of salt
7 spins of ground white pepper mill
1 tsp of Tabasco

To finish
3 ½ oz of clarified butter
4 buns or 8 mini buns

Set up
7 oz of corn salad
French sea salt
Ground pepper
4 or 8 white onion rings
3 sprays of olive oil
3 sprays of white vinegar
10 finely chopped blades of chive
For 4 burgers or 8 mini burgers

Cut the beetroot into pieces and put into a meat grinder. Keep the minced in a terrine. Mix all the seasoning’s ingredients and add the beetroot’s pulp. Make the sauce thicker by adding the egg. Keep in a cool place. Clarify the butter; remove the casein (white airborne particles). Roast the buns with the clarified butter in a frying pan to turn them gold.
Set them on absorbent paper. Keep in a hot place. Arrange the vegetable burgers in small circles, same size as the buns, press gently the beetroot’s pulp. Keep in the freezer to stiffen them.

In a terrine, dress the corn salad with a light French dressing, salt and pepper. Place it on the base of each hot bun. Set an onion ring over each beetroot burger.Sprinkle with chive. Finish by placing the crispy bun caps like traditional hamburgers. Stabilize each burger with a chic pick.


Wasabi mayo
1 tbsp of wasabi powder
4 tsp of mineral water
4 ½ oz of mayonnaise
Half a lemon juice
The juice of ¼ pressed garlic clove
½ tsp of soy sauce

Tuna burger
4 sesame buns or 8 mini buns
14 oz of chopped fresh tuna (like a tartar)
4 to 8 slices of green tomato
1 tsp of grated fresh ginger
1 chopped white onion
1 tsp of rice vinegar (Asian groceries)
5 chopped blades of chive
Salt and ground pepper
3 pinches of Espelette chilli
1 tbsp of rapeseed oil
½ tsp of sesame oil
¼ of sliced cucumber with some green skin
1 strained pot of pink ginger vinegar (Asian groceries)
Place the wasabi powder in a bowl. Pour the water slowly while mixing to obtain a paste. With a hand whisk, blend into the mayonnaise, then add the ingredients left. Film and keep in the refrigerator. Chop the tuna; add the ginger, the chive, and the vinegar. Add salt, pepper, the Espelette chilli, and mix well. Shape 4 or 8 mini tuna burgers, press firmly.
Film and keep in a cool place.

In a frying pan, over a high heat, pour one drop of oil. Throw a little sea salt in. When it crackles, place the tuna burgers; let them turn gold on one side. Turn them around when half cook. The burgers should be crispy and pinkish, splash them with a little soy sauce to moisten the meat and make it smoother. Toast the buns. Place the raw slices of cucumber on the buns in the shape of a rose.

Salt gently. Place a slice of green tomato, the golden and hot tuna burgers then the ginger. Top with the wasabi mayonnaise. Place the sesame caps. Hold each burger with a pick.


4 sesame buns or 8 mini buns
14 oz of minced beef meat
4 or 8 small slices of tomatoes
4 or 8 slices of sweet and sour pickle
4 or 8 small slices of sweet onion
4 leaves of lettuce
2 tbsp of ketchup
1 ½ oz of butter
1 tbsp of rapeseed oil
1 tsp of French sea salt
7 spins of ground black pepper
Place the minced meat in a salad bowl. Add salt and pepper. Shape 4 or 8 small burgers. Compress the minced meat same size as the buns. Slice the tomatoes, the pickles and the onions. Cut the lettuce into small stripes. Leave aside. Toast the buns under the oven's grill
or in the toaster.

In a frying pan, over a high heat, pour the oil and the butter. Throw a little sea salt in the heated frying pan. When it crackles, place the beef burgers, and cook them golden on both sides. The burgers should end up pinkish.

Place the lettuce stripes on the basis of the buns. Place the burgers on top; add on each the tomatoes and the pickles.

Do not forget the onion slices; place the sesame caps and stabilize each burger with a pick.
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