The recipe Hamburger Brice Morvent semifinalist Top Chef in 2010 and head of Brice Counter

Le parc national de Yosemite

Brice Morvent semifinalist Top Chef in 2010 and head of the Parisian restaurant Brice counter, told readers Cityzeum his favorite hamburger recipe, which he has made a specialty of its establishment . Guaranteed effect for a dinner with friends!

"BURGER COUNTER" by Brice Morvent

Ingredients for 4

520 g lean beef (Cottage nuts)
County 320g into thick slices 20g
< br /> paste buns (for 12 mini rolls):
1 egg yolk
& frac12; egg white
125g wholemeal flour
125 g flour
7 g of baker
5g salt
6g brown sugar 60g butter
15cl milk
Seeds (poppy, black and white sesame, sunflower, squash)

Barbecue Sauce
2 onions < br />
25cl red wine 1 tablespoon Worcestershire sauce 20g

brown sugar 2 pinches of cumin
3 tablespoons tablespoon ketchup

mustard sauce (to 600g)
one pot Savora
1 egg yolk
1 bunch parsley
2 chives boots
& frac12;
bunch tarragon 1 bunch of spring onions
2 pinches of Espelette pepper (or a few drops of Tabasco)
3 large sweet pickles 20g capers

10 cl neutral oil

candied onions
4 large onions
1 teaspoon of sugar
2 tablespoons
balsamic vinegar 2 tablespoons tablespoon olive oil


Warm up the milk in a bowl or beater, mix flour, baking powder, then add the milk up to a homogeneous ball.
Add the salt, sugar, melted butter and a pinch of sesame and poppy seeds.
the dough should be flexible and elastic.
Divide the dough into 40g balls, shaping by hand and add seeds.
Let stand on a floured board and cover with a cloth 2 hours at temperature room (height). Cooking: Preheat oven to 180 & deg; and bake for 7 minutes.

Barbecue Sauce
In a saucepan, heat the ingredients, boil then lower the heat and reduce by 2/3 (about 30mn).
mix and set aside.

mustard Sauce
whisk, like mayonnaise, mixing Savora, egg yolk and oil could add herbs, pickles and sliced ​​onions. Finish with capers and chilli. Mix well and refrigerate.

candied onions
Peel the onions and slice.
Heat a skillet over high heat with oil .
Add onions and sauté in ensuring that they do not stick.
When they are transparent, deglaze with the vinegar.
Reduce heat, add sugar and simmer 15 minutes.

Ask your butcher to chop with a very thick gille or cut itself finely with a knife so that it relies less and cooking. Make 8 small steaks, season and pass them to the pan over high heat with a little neutral oil.

Cut the buns in half, reheat in the oven (grill).
top each barbecue sauce base and have over 1 and 2 steak County slices.
Return to oven until cheese melts.
Add onion confit . Finish with the top of the buns topped with mustard sauce.

In Brice Counter, Covered Market St. Quentin, 33 Rue du Chateau d'Eau / 20 rue Bouchardon, Paris 10th
Tel 07 59 84 63 30 < / em>
Open Tuesday Saturday from 12h to 18h (continuous) and Sunday from 11h to 14h
No booking