Le Gruyère AOP Cheeseburger Tartare Recipe
by Bryn Williams
4
30 minutes
Ingredients

  • 320g of beef rump, cut into four
  • 1 shallot, finely chopped
  • 30g of gherkins, chopped
  • 30g of capers
  • 50g of beef fat, or olive oil
  • 50g of French's classic mustard
  • 50g of crisps
  • Gruyère, for grating
  • salt
  • freshly ground black pepper
Method
1

Season the beef with salt and pepper and sear on both sides for 10 seconds

  • 320g of beef rump, cut into four
2

Leave to cool then dice into 1cm pieces

3

Mix the beef with the shallots, gherkin, capers, beef fat and mix well, then season with salt and pepper

  • 1 shallot, finely chopped
  • 30g of gherkins, chopped
  • 30g of capers
  • 50g of beef fat, or olive oil
4

Place a 10 cm ring on a plate and fill the ring with a quarter of the beef mix. Repeat with the remaining beef tartare

5

Squeeze some mustard on top of each ring of beef, then cover with the potato crisps

  • 50g of French's classic mustard
  • 50g of crisps
6

Grate the Gruyère cheese over the tartare, then place under the grill for 30 seconds to melt the cheese, and serve

  • Gruyère, for grating