burger bavette champignons fromage suisse
35 minutes • 2 burgers

Mushroom & Swiss Bavette Burger

A completely decadent burger prepared with thinly sliced ​​flank steak spiced with our Montreal steak spices served with our reduced BBQ Steak sauce with mushrooms, bacon and French shallot. We assemble the burger with our Sriracha Mayo, arugula and Swiss cheese melted in a torch or broil oven and the mushroom mixture. You can also prepare flank steak on the BBQ or in the smoker, just cook the meat until the desired doneness depending on the cooking method chosen.

Ingredients

  • 1 flank steak (300 g)
  • 3 tbsp. tbsp Montreal steak spice
  • 25 ml olive oil
  • +/- 10 sliced ​​white mushrooms
  • 1 C. tablespoon of butter
  • 5 slices of bacon, roughly chopped
  • 1 French shallot, finely chopped
  • 100 ml BBQ Steak sauce
  • 2 slices of Swiss cheese
  • Rocket
  • Mayo Sriracha to taste
  • 2 brioche burger buns

Preparation

  1. In a skillet over medium-high heat, melt the butter.
  2. Add the mushrooms, bacon and French shallot. Brown the bacon and mushrooms for about 5 minutes and add the BBQ Steak sauce.
  3. Let simmer for about 10 minutes and remove from heat.
  4. Lightly brush the piece of beef with olive oil and sprinkle with Montreal steak spices.
  5. In a hot pan, cook the flank steak on each side until the spices are nicely toasted and crispy.
  6. Cook the flank steak until desired doneness and leave to rest for 10 minutes before slicing.
  7. Toast the brioche buns.
  8. Assemble the burger with the Sriracha Mayo, the arugula, a few slices of flank steak, the Swiss cheese (melted with a torch if available) and the mushroom mixture.

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