Steak Burger with Béarnaise Sauce and Gremolata Skinny Fries
We love steaks and we love burgers, so we put them together! This yummy steak burger is served with a creamy Béarnaise sauce and skinny fries.
- Serves: 4 |
- Difficulty: a little effort
- Prep Time : 40 mins |
- Cook Time : 40 mins
1 large egg yolk
1 tsp (5 ml) red wine vinegar
250 g salted butter, melted
1 tsp (5 ml) dried tarragon
ground black pepper
olive oil, for drizzling
salt and pepper
2 fat cloves garlic, finely chopped
2 Tbsp (30 ml) parsley, finely chopped
1 (750 g) bag skinny fries, cooked
salt and pepper
4 sesame seed buns
½ (60 g) red onion, cut into rounds
4 large eggs, fried
handful basil leaves, to garnish (optional)
Blend the egg yolk, mustard and vinegar together using a hand blender. While continuously blending, slowly pour in the warm butter in a slow steady stream until thickened. Stir in the tarragon and season with a pinch of pepper. Cover with plastic and set aside at room temperature.
TIP: Make the béarnaise sauce as close as possible to serving time as the butter will harden after a while or when refrigerated.
Drizzle a splash of oil over the steaks and season with salt and pepper.
Heat a cast-iron pan over high heat. Fry the steaks for 4 minutes on each side for medium-rare, remove from the heat and allow to rest, 5 minutes. Slice it against the grain into thin strips.
Preheat the oven to 200 °C. Place the fries on a baking tray and spread out evenly. Bake for 20-25 minutes until crisp.
Combine the garlic, lemon zest and parsley. Sprinkle it over the cooked skinny fries and season with salt and pepper.
Layer some lettuce over the base of each bun. Add some onions, steak strips an egg to each. Add a dollop of the sauce. Add some basil leaves, if preferred, and top it off with the bun top. Serve with skinny fries and the rest of the béarnaise sauce on the side.
TIP: The steak can easily be replaced with regular burger patties or grilled chicken breasts if preferred.