I was wondering if I should post it or not, but what the heck. Such an amazingness must be shared. Gruyère mega burger!
I know what it looks like…AMAZING and DELICIOUS! We ate this monster after coming back from Prangins Castle (which will soon appear on the blog). You can’t do better. Fusion cuisine you can say at its best.
- a big cuchaule (plaited bread seasoned with saffron)
- moutarde de Bénichon (special mustard sweet and spicy that is normally served with cuchaule),
- meat (0,5 kg – yeeees),
- good raclette cheese,
- bacon – of course!
– make your burger: meat, salt, pepper, bit of tabasco, add some moutarde de Bénichon (that was our secret until now…), breadcrumbs, egg, onions and mix all together
– cuchaule should be toasted in the oven, put the monster burger also in the oven add some raclette on top and reheat your bacon with all the goodness. Then it’s just time to spread some moutarde de Bénichon on the bread and…
– enjoy the monster!
Well, we had a salad on the side, which we didn’t touch. Looked good though.
Text: Agnieszka Wajs