The Paris Burger

The Paris burger (Paris Bœuf) is generally unknown in France or Paris as it is a Danish classic lunchtime dish. However it’s far too delicious not to be outed and tasty at any time of the day or night so here is the recipe:

serves 4

ingredients

4 slices of toast bread 

600 gram / 1.5 pounds of freshly minced beef

1 large red onion finely chopped ( normal onion can be used as well )

3-4 slices of cooked beetroot , chopped

4 tablespoons of freshly grated horseradish 

4 tablespoons of capers

4 egg yolks

Salt & pepper (to taste)

Butter for frying 

Method

Cut the rind of the toast bread and butter it, make burgers of the mince and then place the raw burger on top of the bread. Press the burger around the bread but not underneath it . Use a knife and score the burger on top.  Repeat for the other three burgers . Salt and pepper to taste.

Have the red onion and beetroot chopped; horseradish grated and capers ready.

Have four egg yolks in half of their shells.

Use a frying pan big enough for the four burgers; melt the butter and start frying on the toast bread side for 5 minutes under medium heat. Turn them over and fry on the meat side for another two/three minutes or until desired cooking colour.  It can also be served pink.

Place the burgers on a warm plate and garnish with onion, capers, beetroot and horseradish. Place the egg yolk on top of each burger and serve immediately. In Denmark and Kerrouet this dish is served with a cold beer and a Danish potato snaps!!