Brotherhood: Parmentier Burger (The Tales of War S01E04) >


The famous Parmentier oven-dish: a dish with spinach, mashed potatoes and minced pork topped with cheese, a dish that my brother adores. I’ve got a weakness for burgers so it was pretty obvious I had to make a new interpretation of this Parmentier oven-dish, simple: the Parmentier burger.

Ingredients for 2 servings:
4 buns
None grated Parmesan cheese

For the burger:
300 gr of minced beef
1 shallot
1 clove of garlic
1 egg
extra fine breadcrumb
salt & pepper

For the hazelnut mayonnaise:
2 egg yokes
1⁄2 Ts vinegar
1⁄2 Ts mustard
1⁄2 Ts lukewarm water
1 dl groundnut oil
1 dl hazelnut oil
salt & pepper

For the salad:
100 gr of washed fresh spinach
a handful of hazelnuts
1 Ts of hazelnut mayonnaise

If you are going on a trip like us, it’s best to prepare the burgers and mayonnaise upfront, it will save you a lot of mess and trouble.

Let’s start with the burgers: chop up the garlic and the shallot in tiny pieces, put it in a bowl and add the rest of the ingredients. Mix everything thoroughly, if you feel like doing this with your hands like me, feel free! Just make sure you wash them upfront! If your mixture feels like it’s too moist and hasn’t any consistency add some extra breadcrumb until you get a sticky and firm paste. Roll the paste into meatballs and flatten them to get a real burger, you want a thickness of 2 to 3 cm. Put the burgers in the fridge.

The mayonnaise: Before you start, mix the groundnut and hazelnut oil together in an easy pouring recipient. Put the two egg yolks in a bowl and loosen them up. Add the vinegar, water and mustard and add drop-wise, while whisking, the groundnut/hazelnut oil mixture, season with salt and pepper. If your mayonnaise is too thick, you can add a little more vinegar, lemon juice or water until you obtain the desired thickness.



On the spot: Fire up your bbq. Put the burgers on a hot grill and grill them for 3 to 4 minutes on each side. While you are grilling, you can make the salad.

The salad: I made the salad on the spot, it adds some cosines to the trip and it tastes a lot better! Chop up the hazelnuts. Don’t chop them too fine; you want that chunkiness when you take a bite of your burger. Put the spinach, the chopped up hazelnuts and the mayonnaise in a bowl and mix it.

Build the hamburger: Slice the buns, put a burger on the base and top of with fine slices of Parmesan. Put the salad on top and close it up. You can add some extra mayonnaise if you want to, but I just like it without.



Bon appétit!

Ts = tablespoon
ts = teaspoon