Wallenbergare with tarragon cream sauce
- Preparation and cooking time
- plus chilling
- Serves 2
- 250g veal or pork mince
- 1 small onion , coarsely grated
- 1 medium egg yolk
- 1 tbsp capers , rinsed and roughly chopped
- 75ml double cream
- 50g fine dried breadcrumbs
- 2 tsp mustard powder
- 25g butter
- small bag watercress , to serve
For the tarragon cream sauce
- 100ml white wine
- 50ml full-fat milk
- 50ml double cream
- ½ tsp light soy sauce
- ½ chicken stock cube
- small bunch tarragon , roughly chopped
- 1 tsp cornflour , mixed with 1 tbsp water
- STEP 1
Combine the mince, onion, egg yolk and capers in a large bowl. Mix in the cream and season well – it will be quite a wet mixture. Shape into 4 patties about 2cm thick and chill for 20 mins.
- STEP 2
Meanwhile, make the sauce. Pour the wine into a saucepan and simmer for 3-4 mins. Add the milk, cream and soy, and crumble in the stock cube. Tip in the tarragon and simmer for a further 2 mins. Remove the pan from the heat, add the cornflour and stir until thickened.
- STEP 3
Mix together the breadcrumbs, mustard powder and some seasoning on a large plate. Melt the butter in a large non-stick frying pan. Coat the patties in the crumbs and fry gently for 4 mins each side until golden brown and cooked through.
- STEP 4
Reheat the sauce and drizzle over the burgers. Serve with the watercress.