Italian
Beef Tartare Burger with Egg
Chef Max Mariola prepares a unique burger: hand-chopped beef tartare seared rare, stuffed with smoked scamorza cheese, and served with avocado cream, seared cherry tomatoes, blanched green beans, and a raw egg yolk on top.
- Servings
- 1
- Difficulty
- medium
Ingredients
12 items- Green BeansThin, fresh green beans
- Datterini TomatoesSmall, sweet cherry tomatoes
- 1 pcsAvocadoItalian avocado from Balestrate, Sicily
- 1/2 pcsLimeJuice for avocado cream
- Beef RumpLean, beautiful piece
- 1 pcsEggUse only the yolk for topping
- Smoked ScamorzaEnough to fill the burger
- Spring OnionGreen part only, finely sliced for garnish
- BasilFresh leaves for garnish
- Olive OilExtra virgin, for cooking and drizzling
- SaltCoarse salt for boiling water; fine salt for seasoning
- Black PepperFreshly ground
Method
- Snap off the stem ends of the green beans and rinse.
- Bring a pot of salted water to a boil, add the green beans, and cook without a lid until tender-crisp. Drain.
- Trim the beef rump of connective tissue, slice into strips, then chop finely with a knife until it resembles tartare.
- Season the chopped beef with freshly ground black pepper and a pinch of salt. Mix well.
- Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add lime juice and a pinch of salt, then mash with a fork into a creamy consistency (not a smooth guacamole).
- Heat a drizzle of olive oil in a small pan over medium-high heat. Add the datterini tomatoes and sear until slightly charred and softened. Garnish with finely sliced green part of spring onion.
- Take a portion of the seasoned meat, flatten it in your palm, place a piece of smoked scamorza cheese in the center, then enclose the cheese by forming a patty.
- Cook the burger patty in a hot pan with a little olive oil until lightly seared on both sides, keeping the inside rare.
- To serve, spread the avocado cream on a plate, arrange the green beans and seared tomatoes, then place the burger on top. Add fresh basil leaves and a drizzle of olive oil. Carefully place a raw egg yolk on top of the burger. Break the yolk just before eating.