Seared tartare burger with celery-caper sauce

How Maurice does it

1. 1

   Finely chop the celery, pancetta, capers, shallot, and garlic. Grate the butter and chili.

2. 2

   Slice the bread buns in half and toast them in the oven.

3. 3

   In a hot pan, melt some butter and add the chopped celery, pancetta, capers, shallot, garlic, and chili. Sauté until fragrant.

4. 4

   Pour in the red wine and let the mixture simmer slowly until reduced. Transfer to a bowl and set aside.

5. 5

   Season the tartare patties with salt. In the same pan, sear the patties, adding a pat of butter. Baste continuously with the melted butter and juices. Flip and continue basting until cooked to your liking. Remove and set aside.

6. 6

   Add fresh green herbs to the pan with the remaining liquid and simmer briefly.

7. 7

   Build the burger: place the bottom bun on a plate, add lettuce, then the seared tartare patty, tomato slice, onion rings, a dollop of mayonnaise, a spoonful of the celery-caper sauce, and a whole green chili pepper.

8. 8

   Spoon more of the simmering sauce over the burger, then top with the other half of the bun.

9. 9

   Cut the burger in half and serve immediately.