Main courses
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Summer recipes
Apple and onion confit burger
Ingredients
2 portobello mushrooms, thickly sliced
4 hamburger buns
4 Boston lettuce leaves
1 goat's cheese log (125 g), sliced into rounds
For the galettes :
450 g (1 lb) lean ground pork
80 ml (⅓ cup) dry shallots (French), chopped
60 ml (¼ cup) quick-cooking rolled oats
60 ml (¼ cup) chopped parsley
15 ml (1 tablespoon) minced garlic
1 egg
1 Québec apple, grated
Salt and pepper to taste
For the onion confit:
60 ml (¼ cup) calvados
125 ml (½ cup) brown sugar
15 ml (1 tablespoon) chopped thyme
Salt and pepper to taste
2 large onions, thinly sliced
Preparation
In a bowl, combine the ingredients for the patties. Chill for 30 minutes.
When ready to cook, preheat the barbecue to medium power.
Shape the meat mixture into four patties, about 2 cm (¾") thick.
Place the patties on a hot, oiled barbecue grill. Close the lid and cook for 15 to 20 minutes, until the inside of the patties has lost its pinkish hue.
Meanwhile, mix the calvados with the brown sugar and thyme in a saucepan. Season with salt and pepper. Bring to the boil over medium heat.
Add the onions to the pan and stir. Simmer for 8 to 10 minutes over low-medium heat, until all the liquid has evaporated.
On a hot, oiled barbecue grill, cook mushroom slices for 1 minute on each side.
On the upper grill of the barbecue, toast the breads for 1 minute on each side.
Garnish each loaf with Boston lettuce, meat patty, mushrooms, goat cheese slices, onion confit and, if desired, apple beer sauce (see recipe below).
Tips and tricks
Beer and apple sauce
Heat 15 ml (1 tablespoon) olive oil in a saucepan over medium heat.
Cook 60 ml (¼ cup) chopped dry shallots (French) and 15 ml (1 tbsp.) chopped garlic 1 minute.
Add 60 ml (¼ cup) brown sugar, 15 ml (1 tablespoon) cider vinegar, 125 ml (½ cup) ketchup, 250 ml (1 cup) apple lager and 5 ml (1 teaspoon) liquid smoke.
Season with salt and pepper. Bring to the boil, then simmer for
over medium heat for 10 to 12 minutes, until sauce-like.