Save to your scrapbook
Heston's French burger
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Red wine mayo and caramelised red wine onions give this burger a dollop of Gallic je ne sais quoi
FOR THE RED WINE MAYONNAISE
200g red wine
100g Hellmann’s Mayonnaise
FOR THE RED WINE ONIONS
15g unsalted butter
150g onions, thinly sliced
100g red wine
FOR THE SAUTÉED MUSHROOMS
300g Waitrose Chestnut Mushrooms, cut in quarters
½ lemon, juiced
250g pack Heston from Waitrose 2 Ultimate Beef Burgers
50g Brie cheese, sliced
1 pack Heston from Waitrose 2 Brioche Burger Buns
Heston's triple-cooked chips (see recipe)
1. To make the red wine mayonnaise, pour 200g red wine into a pan and bring to the boil. Allow to reduce in volume until about 25g remains. Cool and then mix this reduced wine into the mayonnaise, and reserve.
2. To make the red wine onions, melt the butter in a medium-size pan over medium heat. Then add the onions, and cook until lightly caramelised and golden. Pour in the red wine, and continue to gently cook until most of the liquid has evaporated. Then reserve.
3. For the sautéed mushrooms, lightly cook the mushrooms in melted butter until caramelised on one side. Season with salt and a splash of lemon juice.
4. Cook the burgers according to the pack instructions. Then place them on a cooling rack over a tray. Put a couple of slices of the Brie on the burgers, and place under a preheated grill until the cheese begins to melt. Place the cooked burger on the bottom half of the brioche bun. Add some of the red wine onions, red wine mayonnaise and sautéed mushrooms. Serve with Heston's triple-cooked chips (see recipe) finished with Mediterranean salt (10g fine table salt mixed with 1g dried oregano, 0.5g black pepper and 0.5g smoked paprika).
Typical values per serving: