Normandy Burger with Camembert and Mushroom Sauce

A burger with Normandy flavors, featuring a creamy mushroom sauce, crispy potato rösti, and a touch of melting Camembert. A comforting dish that will delight fans of indulgent cuisine!

Ingredients for 4 burgers:

For the burgers:

• 4 Brioche Buns (wheat and rye), inspired by Pain de Vire (see the recipe in the basics)
• 600 g minced veal (150 g per patty)
• A few leaves of lettuce
• Butter for cooking
• 1 tablespoon Calvados

For the mushroom sauce:

• 200 g Paris mushrooms, thinly sliced
• 30 g butter
• 1 shallot, finely chopped
• 150 ml cider (preferably a dry Normandy cider)
• 200 ml thick cream
• 100 g Camembert (or Pont-l'Évêque for a more Norman touch)
• 100 ml veal stock (see the recipe in the basics)
• Salt and freshly ground white pepper
• Juice of 1 lemon

For the potato rösti:

• 4 large waxy potatoes (Charlotte or Amandine), grated (do not rinse the potatoes to keep the starch after grating)
• 1 small red onion (preferably), grated (as it is sweet and mild)
• 1 egg
• 1 tablespoon cornstarch
• Salt and pepper to taste
• Oil for cooking

For the apple cubes:

• 1 firm apple (Granny Smith, Braeburn, Fuji, Gala, Golden Delicious), diced
• 1 tablespoon cane sugar
• 50 g butter

Preparation:

1. Prepare the potato rösti:

   • Grate the potatoes and onion. Squeeze out the excess water (do not rinse after grating to keep the starch).
   • In a bowl, mix the grated potatoes, grated onion, egg, cornstarch, salt, and pepper.
   • Shape into small patties (rösti).
   • Heat a little oil in a pan and fry the rösti on each side for 5-6 minutes, until crispy. Keep warm.

2. Prepare the apple cubes:

   • In a pan, heat the cane sugar until it melts and turns slightly golden.
   • Add the diced apple and caramelize for 5-7 minutes.
   • Add the butter and cook until the apples are fully coated with caramel. Set aside.

3. Prepare the mushroom and Camembert sauce:

   • Clean the mushrooms and slice them thinly.
   • In a pan, melt 30 g of butter over medium heat. Add the chopped shallot and sauté until soft and translucent, about 2-3 minutes.
   • Add the mushrooms and cook until they release their water and become lightly golden, about 5-7 minutes.
   • Add the juice of 1 lemon and set aside.
   • In the same pan, add the cider and let it reduce by half for about 5-7 minutes.
   • Add the veal stock and let it reduce further for 5 minutes until the mixture becomes slightly syrupy.
   • Add the cream and sliced Camembert. Let simmer on low heat for 5-10 minutes, until the Camembert melts and the sauce becomes creamy.
   • Stir in the caramelized apple cubes.
   • Season with salt and pepper to taste.

4. Prepare the burgers:

   • Shape 4 patties with the minced veal and season with salt and pepper.
   • Heat a little butter in a pan and cook the patties to your desired doneness (rare, medium, or well-done).
   • (For an authentic taste, cook them only in the pan with butter, avoiding a grill or open flame.)
   • Once cooked, flambé with the Calvados for a Norman touch.
   • Meanwhile, heat the burger buns either in the oven or in a pan.

5. Assemble the burgers:

   • On the bottom of each burger bun, place a few leaves of lettuce.
   • Add a potato rösti.
   • Place the cooked patty on top.
   • Spoon the melted Camembert sauce and caramelized apple cubes over the patty.
   • Top with the sautéed mushrooms.
   • Close the burger with the top bun.

6. Serve:

   • Serve the burgers with the crispy potato rösti on the side.
   • You can drizzle some extra mushroom sauce over the rösti for even more indulgence.

Enjoy your meal!