Steak Burger with Béarnaise Sauce

Ingredients

10 Unseeded burger bun
10 steaks (not too thick)
Mixed lettuce

Béarnaise sauce:

2 egg yolks
1 teaspoon good quality mustard
1 teaspoon apple cider vinegar
150 ml olive oil
1 teaspoon béarnaise-essence (flavour)
1 tablespoon finely chopped tarragon
Salt and pepper

Caramelised chili mushrooms and onions:

500g fresh mushrooms, sliced
4 onions, sliced
1 chili, finely chopped
2 teaspoon cane sugar
2 tablespoon olive oil
1 tablespoon lemon
Salt and pepper

Steak burger with a béarnaise sauce, caramelised chili mushrooms and onions

Serve with: Chunky chips, sweet potato fries, beer battered onion rings, breaded garlic mushrooms or a garden salad.

Method

Preparation time

30 minutes

Béarnaise sauce:

Mix together egg yolks, mustard, vinegar and béarnaise-essence, gradually add oil and whisk until the oil is fully absorbed in the mixture.
Flavour with tarragon, salt and pepper.

Caramelised chili mushrooms and onions:

Let cane sugar melt in a pan, add oil and let it heat up.
Add chili and onions, let it fry up until the onions are tender and browned
Add mushrooms and let it fry a few more minutes.
Flavour with salt and pepper.

Burger:

Fry the steaks in a grill pan with olive oil and season with salt and pepper.
Toast the buns
Spread the buns with the béarnaise, mixed lettuce, steak and top up with caramelised chili mushrooms and onions.