Pan-fried Iberico burger with roasted cherry tomatoes, grilled bacon and aioli 2 The Frozen Butcher Iberico burgers, 125 g each 4 rashers of smoked bacon, 20 g each 12 cherry tomatoes, preferably on the vine 2 tablespoons of aioli Sprig of thyme Fry the burger in a little butter until it is browned all over (it can remain a little pink). Grill the smoked bacon. Place the cherry tomatoes in an oven dish and sprinkle with some oil and sea salt. Roast them in an oven preheated to 180 C until they have split slightly. Put a tablespoon of aioli on the burger and place the bacon on top. Then place the cherry tomatoes on top and, if you wish, sprinkle with the leaves of a sprig of thyme. Serve with thick-cut chips (Pommes Pont Neuf).
Angus burger with fennel salad, tarragon and Thai curry mayonnaise 2 The Frozen Butcher Angus burgers, 125 g each 1 fennel bulb, 200 g 2 tablespoons of olive oil 1 tablespoon of lemon juice 4 tablespoons of mayonnaise 2 teaspoons of Thai curry paste (can be yellow (mild citrus), red (spicy) or green (very strong and hot) curry) Cut the fennel into very thin strips of around 2 mm and dress them with the olive oil, lemon juice and a pinch of salt. Stir the Thai curry paste through the mayonnaise. Fry or grill the burger to a nice pink and layer over with some mayonnaise then the fennel salad. Sprinkle with the tarragon leaves and some freshly ground pepper. Serve with boiled Pandan rice and a few freshly cut coriander leaves.
Organic beef burger with poached egg, romaine lettuce and chives 2 The Frozen Butcher Organic burgers, 125 g each 2 very fresh(!) eggs 1 head of romaine lettuce 6 chive stalks 20 g butter Salt Vinegar Poach two eggs by breaking one egg at a time into a saucepan of simmering water (around 90 C), with a dash of vinegar and some salt. After around 4-5 minutes, when the egg can be scooped up in a ladle, it s ready. Fry the romaine lettuce leaves for a short time in some butter. Sprinkle with a little salt. Fry the burger to a nice golden brown and place on top of the lettuce. Finally, lay the poached egg on the burger and sprinkle the dish with some chives. Serve with cooked bulgur, with a little fresh yoghurt and pieces of freshly chopped red chilli stirred through.
US beef burger with sweet beans, spring onions, truffle juice and grated parmesan 2 The Frozen Butcher US beef burgers, 125 g each Truffle juice (e.g. Urbani brand truffle juice) 200 g sweet beans (also known as edamame) 4 spring onions 100 g (coarsely) grated Parmesan 20 g butter Blanch the sweet beans so that they are al dente and mix with some diagonally cut spring onions. Heat with a little butter. Fry the burger and place on top of the vegetables. Sprinkle the burgers with the grated cheese. Then scatter one tablespoon of truffle juice over each burger. Serve with Arborio rice risotto (light round grains).
Lamb burger with braised aubergine, olives and chorizo 2 The Frozen Butcher Lamb burgers, 125 g each 1 aubergine 50 g pitted black olives 50 g chorizo 2 tablespoons of crème fraîche Pinch of paprika 2 tablespoons of olive oil Pinch of salt Cut the aubergine into strips of 5 by 1 cm and fry them lightly in olive oil. Cook them on a low heat with a little water and salt. Then add the olives and the chorizo, cut into small strips. Take the mixture off the heat. Cook the burger in a little olive oil in the pan until done and serve it on the vegetables. Dress with a spoonful of crème fraîche and paprika. Serve with toasted slices of strong sourdough bread.
Wagyu burger with rocket salad, grilled pepper, Brie de Meaux and cornbread roll 2 The Frozen Butcher Wagyu burgers, 125 g each 1 red pepper 4 slices of Brie de Meaux 50 g rocket 2 cornbread rolls topped with coarse maize 2 radishes 100 ml olive oil Peel the pepper whole with a peeler. Then split it into 4 parts and remove the top, seeds and pith. Grill for a short time on both sides (or fry for a short time in oil). Sprinkle the hot pepper with a little salt and oil, then medium grill or fry the burgers. Cut the bread rolls in half and grill or fry them for a short period as well. Place half the rocket, the pepper and the Brie on the bottom half of the roll. Then put the burger on top and garnish with a couple of thin slices of radish. Season the dish lightly with salt and pepper and a dash of olive oil. Finally, put the top half of the cornbread roll on top. Can be served with some tortilla chips and guacamole on the side.