A completely decadent burger prepared with thinly sliced bavette steak seasoned with our Montreal steak seasonings and served with our Steak BBQ sauce reduced with mushrooms, bacon and French shallot. We assemble the burger with our Sriracha Mayo, arugula and Swiss cheese.

Mushroom & Swiss Bavette Burger

Name: Mushroom & Swiss Bavette Burger
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 beef bavette steak (300 g); 3 tbsp. Montreal steak seasonings; 25 ml olive oil; +/- 10 sliced white mushrooms; 1 tbsp. butter; 5 slices bacon, coarsely chopped; 1 French shallot, finely chopped; 100 ml Steak BBQ sauce; 2 slices Swiss cheese; Rocket; Sriracha Mayo to taste; 2 brioche burger buns

Noté 5.0 étoiles par 1 utilisateur(s)

Portions

2 burgers

Préparation

15 minutes

Cuisson

25 minutes

Auteur

Frank Menard

A completely decadent burger prepared with thinly sliced beef bavette steak seasoned with our Montreal steak seasonings served with our Steak BBQ sauce reduced with mushrooms, bacon and French shallot.

We assemble the burger with our Sriracha Mayo, rocket and Swiss cheese melted in a torch or broil and the mushroom mixture.

The beef bavette steak can also be prepared on the BBQ or in the smoker, just cook the meat to the desired doneness, depending on the cooking method chosen.

Image of Mushroom & Swiss Bavette Burger

Ingrédients

1 beef bavette steak (300 g)
3 tbsp. Montreal steak seasonings
25 ml olive oil
+/- 10 sliced white mushrooms
1 tbsp. butter
5 slices bacon, coarsely chopped
1 French shallot, finely chopped
100 ml Steak BBQ sauce
2 slices Swiss cheese
Rocket
Sriracha Mayo to taste
2 brioche burger buns

Préparation

In a skillet over medium-high heat, melt butter.
Add mushrooms, bacon and French shallot. Brown bacon and mushrooms for about 5 minutes, then add Steak BBQ sauce.
Simmer for approx. 10 minutes and remove from heat.
Brush beef lightly with olive oil and sprinkle with Montreal steak seasonings.
In a hot skillet, cook the flank steak on both sides until the seasonings are nicely toasted and crisp.
Cook the flank steak until desired doneness and allow to rest for 10 minutes before slicing.
Toast brioche buns.
Assemble burger with Sriracha Mayo, rocket, a few slices of bavette steak, Swiss cheese (melted with torch if available) and mushroom mixture.

Vidéo

Frank Menard

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1 comment

BURGER BAVETTE CHAMPI-SUISSE
Réussite totale ! Garder la formule des clips recettes sur Youtube, en plus d’être un excellent outil promotionnel, les recettes sont fantastiques!

Simon Trempe April 10, 2024