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Steak tartare burger

Steak Tartare: Gourmet Cheeseburger

Steak tartare forms the base of this most decadent gourmet cheeseburger.
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Servings 2
Author Johan Johansen


For steak tartare

  • 300 grams top quality filet of beef coarsely ground
  • 1 large egg yolk
  • 1 tablespoon of minced shallots
  • 1 tablespoon of minced capers
  • 1 tablespoon of minced cornichons
  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of olive oil
  • Chopped tarragon and flat leaf parsley
  • Salt and pepper
  • A shot of Cognac

For truffle mayo

  • 50 grams of mayonnaise home-made is pretty much essential
  • A few grams of truffles very finely chopped
  • A drop of truffle oil optional

For tomato relish

  • 1 large shallot chopped
  • 1 clove of garlic finely chopped
  • Fresh red chili to taste, deseeded and chopped
  • 250 grams of tomatoes deseeded and chopped
  • 1 tablespoon of brown sugar
  • 1 tablespoon of sherry vinegar

For final delivery

  • One piece of fairly thick cut French style bread per person toasted or, better yet, pan-fried in butter, you decide
  • A handful of baby salad greens lightly dressed in olive oil and sherry vinegar
  • Freshly shaved Parmesan cheese


Truffle mayo

  1. Stir finely chopped truffles into mayo.
  2. If needed, add a few drops of truffle oil. (Careful, it’s potent stuff!)
  3. Add a few grinds of quality black pepper.
  4. Cover and set aside till needed.

Tomato relish

  1. Heat oil in a small pan or pot over medium heat.
  2. Add onions and sauté until soft.
  3. Add garlic and chili, sauté for a minute or two.
  4. Turn heat to medium-low, stir in tomatoes and cook for about ten minutes.
  5. Add salt, pepper, sherry vinegar and sugar, cook stirring infrequently until vinegar is nearly evaporated.
  6. Let cool then taste for seasoning, set aside till needed.

Steak tartare

  1. Thoroughly mix all ingredients except for beef, salt, pepper and Cognac in a bowl.
  2. Add beef and stir to combine, add salt, pepper and Cognac and taste for seasoning.
  3. Add more Worcestershire, salt, pepper or mustard as needed.

To serve

  1. Smear toasted crouton with a thin layer of truffle mayo.
  2. Form patty out of steak tartare and place on top of crouton.
  3. Top with baby greens dressed in olive oil and sherry vinegar.
  4. Add some generous shavings of Parmesan.
  5. Garnish with truffle mayo and tomato relish on the side.

Recipe Notes

If fresh truffles are not in season, or too damn expensive for your budget, you can use shaved truffles preserved in olive oil or similar. They're affordable but do not pack as much punch as fresh truffles. Add a drop or two of truffle oil to compensate.