yes Hagan servantis is Alex and today I
am attempting at the most risky recipe
ever escaping stuff with no passion for
the frying pan no I'm gonna make
something way more dangerous than that
I'm gonna make a French burger you see
fudge burgers the huge made palette
because on one hand you get the French
people who despise burgers but in fact
they just can't stop eating those right
and on the other hand you get the rest
of the world put things quite wrongfully
that we French guys are not going to
make any popper burger and when I guess
the situation can go on in mell so I'm
about to make something really delicious
today the wine and beef cheek bogie on
burger so guys this is very important
that you pick the right cuts of beef but
the thing is to get the most tender at
the end I was participating between the
different types of beef so I just went
to my butcher and I asked the question
what should I take though I can't say he
was very helpful never that I mean you
just get busy taking off the
embarrassing off never you never mind at
the end I had to choose it myself
because personally I do think that the
beef cheek would be our best bet at the
end you just got to rely on yourself
marinate the meat in red wine with an
onion in half a carrot a clove a bash
garlic clove epic owns a bunch of dried
herbs and a pinch of fall spices if you
want to keep it alcohol-free use beef
stock mixed with grape juice and a
tablespoon of basil in vinegar so at
this very moment you might see details
to eat that subscribe button
why not and go man then go breathe
afterwards let it rest 24 hours in the
fridge yes I know this is one of those
painful recipes starting the day before
but don't worry because two hours
marinating would already be great
go for whatever then Oh seriously like
what 10 minutes the type of one you're
using in this recipe is important too
you should always be cooking with a wine
you would be able to serve at the table
so as the main is
mention of this dish in the beef
bourguignon I would definitely go for a
wine coming from the same region
burgundy so a Pingo wine would be great
I guess you can also go for a wine with
a proper body like she has a Malbec or
if you can't find those just go for any
red wine afterwards let's move on to the
cookie itself always start by patting
the meat really dry season well with
salt and pepper the heavy bottom pan on
high heat oil goes in and seal the meat
on every sides 1 tablespoon flour and a
few minutes more then pouring the rest
of the marinade scrape the bottom to
release all those sticky and caramelized
bits
close the lid and let it simmer so I'm
using a pressure cooker so it's about 1
hour and a half but if you're only using
a pan then I suggest you to go 3 to 4
hours so in the meantime let's make some
carrots pickled skin and make thin
slices with speed peeler a bit sugar a
bit salt a drizzle of vinegar give it a
nice massage and let it rest place a few
onion rings in a pan with another better
a pinch of salt a tablespoon of sugar
and cover it up with water leave it open
to reduce the liquid when it looks
caramelized you're good to go
oh yes so don't forget to wash some
salad give some child find some bacon
blah blah blah you do not need me for
that
ok so everything is nearly ready and we
have to deal with something still very
important which is the bread normally
for a burger you would go for a burn
maybe the soft blush button but in this
case I think we could go for something a
bit more crispier maybe like you know a
mini
baguette bird while baguette I don't
know run the mess
slice the pan in half and slightly
toasted make some cheese on one side you
don't want just use classic American
cheese for that or even a strong English
churches that's perfectly fine with me
the beef cheek is properly cooked when
it literally falls apart now let's get
into nice and round patties very easy to
build up the burger start with the first
half of the pan the beautiful cheeky
patty bacon bits caramelized onions a
sauce made with the reduced wine broth
drain carrot pickles mushroom slices
standard leaves chives also don't forget
to rub the upper blade with a clove of
garlic it changed everything finally
press down gently and congratulation
this is the almighty beef bourguignon
burger to go along with it you might
consider some french fries with of
course a good dash of my soaps but bear
with me this is not necessary I mean
some salad on the side would be
acceptable but see this Burger already
has everything in it crispy and soft
bread juicy tender meat richness from
the wine sauce the cheese and bacon and
also freshness from the mushrooms salad
and child so guys that's it this was my
French take on the iconic burger I'm
sure you have a favorite version too so
please share it in the comments below so
that everyone can enjoy if you like this
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delicious recipes but I said