Provençal Burger

BURGER À LA PROVENÇALE

Wine pairing: Côtes-du-Rhône from the Quiot family. A friendly, light, pleasant red wine. (SAQ)

Serving size : 4

Preparation time : 20 minutes

Cooking time : 20 to 25 minutes

INGREDIENTS

Roasted vegetables

• 1 red bell pepper, membranes and seeds removed, cut into 4 pieces
• 1 onion, sliced
• 1 zucchini, thinly sliced
• 4 eggplant slices, 1/4'' thick
• 1 clove garlic, minced
• 120 ml (8 tbsp.) olive oil
• 15 ml (1 tbsp.) herbes de Provence blend
• Salt and pepper to taste

Sun-dried tomato mayonnaise

• 1 egg, yolk
• 15 ml (1 tbsp.) mustard
• 250 ml (1 cup) canola oil
• 125 ml (1/2 cup) olive oil
• 60 ml (4 tbsp.) sun-dried tomatoes, chopped and pureed

The burger

• 4 Quebec ground beef patties
• 60 ml (4 tbsp.) olive oil
• 125 ml (1/2 cup) fresh goat cheese
• 1 clove garlic, minced
• 45 ml (3 tbsp.) white balsamic vinegar
• 4 burger buns
• Salt and pepper to taste

PREPARATION

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine bell bell pepper, onion, zucchini, eggplant, garlic, oil, herbes de Provence, salt and pepper.
3. Place the vegetables on an ovenproof tray lined with a silicone mat and bake for 20 to 25 minutes.
4. Meanwhile, mix the egg yolk and mustard in a bowl.
5. Gradually whisk in the canola oil, then the olive oil.
6. When the mayonnaise has reached a firm consistency, add the sun-dried tomatoes and season with salt and pepper. Check seasoning.
7. In a hot skillet, sear the meat patties in 30 ml (2 tbsp.) olive oil for 2 minutes on each side. Then, over medium heat, cook for a further 5 minutes. Season with salt and pepper.
8. In a bowl, combine goat cheese, garlic, remaining olive oil, balsamic vinegar, salt and pepper. Check seasoning.

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