Bel Foodservice
Beetroot burger

Beetroot tartare burger

For this burger use the beetroot tartare created by 2 Michelin starred chef Jean-François Piège instead of a meat patty. Add some salad seasoned with Boursin® Professional Squeeze Garlice & Fine Herbs Cheese sauce and avocado to make this burger complete.

Portions
- +
Preparation time
20
minutes
Cooking time
–
Price category
–

Ingredients

The beet tartare

  • 180 g cooked beetroot
  • 100 g Boursin® Professional Squeeze Garlic & Fine Herbs Cheese sauce
  • 1 teaspoon of red wine vinegar
  • 4 drops of Tabasco® sauce
  • 4 drops of Worcestershire sauce
  • 3 g chopped flat-leaf parsley
  • 2 g salt and pepper
  • olive oil

The burger

Preparation

The beetroot tartare

  1. Chop the beets using a knife or a chopper and place in a round-bottom mixing bowl.
  2. Whisk the Boursin® Professional Squeeze until smooth in another round bottom mixing bowl, and then add the beets. Mix thoroughly.
  3. Add the vinegar, Tabasco®, Worcestershire sauce, chopped parsley, salt and pepper. Mix well to obtain the appearance of a raw steak tartare patty.
  4. Place in a food ring in the centre of a plate, and set aside.
  5. Cut the lettuce leaves into a chiffonade and toss with Boursin® Professional Squeeze.
  6. Slice the buns in half and toast the inner surface, then spread Boursin® Professional Squeeze.
  7. Cut the avocado into thin slices, and sprinkle with salt and pepper.

Assembly

  1. On the base of the bun, place the salad seasoned with Boursin® Professional Squeeze. Then add a few slices of avocado, the beet tartare, and top with the bun crown.

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