Le Gruyère AOP cheeseburger tartare
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This cheeseburger tartare from chef Bryn Williams is a great contest of high and low brow – decadent seared beef topped with creamy mustard and crunchy crisps, and finished with rich and complex Le Gruyère AOP cheese.
First published in 2024
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Ingredients
Metric
Imperial
- 320g of beef rump, cut into four
- 1 shallot, finely chopped
- 30g of gherkins, chopped
- 30g of capers
- 50g of beef fat, or olive oil
- 50g of French's classic mustard
- 50g of crisps
- Gruyère, for grating
- salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Season the beef with salt and pepper and sear on both sides for 10 seconds
- 320g of beef rump, cut into four
2
Leave to cool then dice into 1cm pieces
4
Place a 10 cm ring on a plate and fill the ring with a quarter of the beef mix. Repeat with the remaining beef tartare
5
Squeeze some mustard on top of each ring of beef, then cover with the potato crisps
- 50g of French's classic mustard
- 50g of crisps
6
Grate the Gruyère cheese over the tartare, then place under the grill for 30 seconds to melt the cheese, and serve
- Gruyère, for grating
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