Vegetarian charcoal burger,
Red bean Steak and Sheep Cheese,
Fries with Espelette pepper

& Château Croix Cardinale 2018

 

A big thanks to the culinary agency HolusGarden for this food and wine pairing made especially for Château Fleur Cardinale.

HolusGarden is a 100% female trio composed of :
 Culinary Photograph : Sandra Hygonnenc
 Culinary  : Stéphanie Bottreau – Cook N’tinem
 Culinary Stylist : Lyne Clover

 

Recipe for 6 people

Ingredients

• 6 vegetable charcoal buns (order them from your baker)
• 12 Noirmoutier potatoes
• Espelette pepper
• 300 grams of cooked chickpeas
• 1 red pepper
• 1 clove of garlic
• 1 onion
• 200 grams of cooked quinoa
• 200 grams of cooked red beans
• 1 egg
• 150 grams of chickpea flour
• 12 thin slices of Sheep cheese
• 80 grams of arugula or mizuna
• 1 jar of candied tomatoes
• 1 cucumber

 

Method

Fries preparation

Preheat the oven to 200 ° C.

Cut the Noirmoutier potatoes into fries.

Run them under water and dry them well.

Blanch them in water, starting cold, for 5 minutes. Drain them.

Place them in a baking dish.

Add 3 tbsp of olive oil, fleur de sel and Espelette pepper.

Bake until they are golden brown and crisp. Keep warm.

 

Steak preparation

Cook and brown the cut and seeded pepper with the chopped onion and garlic.

Add the drained chickpeas and mix everything until you get a smooth consistency.

Add the quinoa, drained red beans, beaten egg and chickpea flour.

Form 6 tightly packed steaks. Place them in a pan with olive oil and cook for 5 minutes on each side.

 

 

Dressing the burgers

Cut the buns in half crosswise. Place them in the oven for 5 minutes while they are hot.

Take them out of the oven. Add the arugula, a slice of cheese, a vegetable steak, a few candied tomatoes, a few cucumber slices and finish with another slice of cheese.

Serve immediately with the hot fries.

 

Tasting

To taste with a Château Croix Cardinale 2018, Saint-Emilion Grand Cru, served between 16 and 18 ° C and opened 2 hours in advance.

As for the music to accompany the dish, we suggest Roots by Alice Merton!

Bon appétit !