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Recipe by olive magazine

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1. Mix together all the ingredients except the egg with a good pinch of black pepper and 2 good pinches of Maldon sea salt.
2. Arrange on a small plate (you can use a ring) and top with the egg yolk (leave it in a half shell for presentation if you like). Season the egg yolk and serve.

Per serving

287 kcalories, protein 35.5g, carbohydrate 0.3g, fat 15.9 g, saturated fat 5.7g, fibre 0.2g, salt 2.43 g

Latest comments and suggestions

• mine

  15 January 2008

  mine rated and commented on this recipe

  

  added tabasco and pepper (20 turns), used rump steak, but dubious about eating raw meat from supermarket, so flash fried them as patties for about 30 secs on each side, added tapioca flour and some bread crumbs to keep them together in the pan will def be making again :)

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• stevenhume

  22 April 2008

  stevenhume commented on this recipe

  so how *were* those beefburgers...

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Ingredients

• 150g beef fillet , finely chopped
• ½ tsp shallots , finely chopped
• ½ tsp extra-virgin olive oil
• 1 tsp cornichons , chopped (see know-how)
• ½ tsp nonpareille capers
• 1 tsp chopped parsley
• Maldon sea salt
• 1 egg yolk

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Difficulty and servings

Serves 1

Preperation and cooking times

Ready in 15 minutes

Ingredients

• 150g beef fillet , finely chopped
• ½ tsp shallots , finely chopped
• ½ tsp extra-virgin olive oil
• 1 tsp cornichons , chopped (see know-how)
• ½ tsp nonpareille capers
• 1 tsp chopped parsley
• Maldon sea salt
• 1 egg yolk

Per serving

287 kcalories, protein 35.5g, carbohydrate 0.3g, fat 15.9 g, saturated fat 5.7g, fibre 0.2g, salt 2.43 g

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