Recipes

    COOK WITH US

    5. LAMB BURGER WITH PURE PORK LIVER MOUSSE WITH COGNAC

    a4 15 Minutes a5 01 Persons
    a2 INGREDIENTS
    • 1 burger bun
    • 10gr soften butter
    • 200gr ground lamb (can be replaced with beef)
    • 50g Pate Royal Pure Pork Liver Mousse with Cognac
    • 50gr baked veggies dressed vinegar and olive oil
    • 20gr mint jelly
    a2 METHOD
    1. Pre-heat the oven at 180oC for about 10 minutes.
    2. Form the lamb with the big ring mold.
    3. Put a non-stick pan on high het and add a dash of olive oil.
    4. Sear the lamb both side and remove from the heat, season with salt and pepper. Let sit for 5 minutes then move it into the oven and bake for 7 minutes.
    5. Cut the burger into halves vertically. Toasted in the oven.
    6. Spread the butter onto buger slices, place 2 slices on a bottom half then the lamb, top it with Pure Pork Liver Mousse and cover with the other half of the burger.
    7. Serve on plate with veggies and mint jelly.

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