A report notes that the French have fallen in love with the humble burger: only difference is that a burger Francaise is made to the highest standards, as is our TMix+ model!
When Andrew Demetriou was the head of the AFL (2003-14), he would note every year that the period between June and July was when the umpires and the Laws of the Game would come under intense scrutiny—from the media and talkback. The order of the criticism would alternate, but was always loud.
Well, it seems that March each year is that time when the world gets into a tizz about the invasion of the burger into the French culture.
This week London’s Daily Telegraph (with a brief reference in The Age) reported that “French culinary credibility is at stake as hamburger becomes nation’s favourite snack.”
This is where Google comes in handy. Looking for the details on the net, I discovered another article—from the same newspaper—this one from March 2016. It claimed: “Le burger is now top selling dish in French restaurants, new study claims”.
Although the articles were all but identical their emphasis, what was clear that the numbers were rising: in 2016, the survey, as quoted by The Telegraph, suggested France’s population of nigh on 65 million had munched on 1.19 billion hamburgers; this year the number is 1.5 billion. To put some perspective on those large numbers, that’s 29 purchased burgers per person per year, or one every two weeks.
Before we start believing that this bastion of food culture is descending to rack and ruin, the survey claims that these numbers are not all to do with fast food outlets, but that “burgers…now figure on the menus of 85 per cent of the country’s restaurants”.
The results of the latest survey of burger consumption in France would come as no surprise to readers of TMix+: in last year’s Winter/Spring edition, when our head cook, Yolaine Corbin wrote:
“High-end burger restaurants seem to have grown overnight, like mushrooms. And, judging by the snaking queue at the front of Big Fernand in my home town of Orléans, it is clear that trend is here to stay!
“Big Fernand’s concept is indeed a recipe for success: an à la Française gastronomic burger…made with fresh produce, home-made buns and local, ethically grown meat minced to order.”
Yolaine then went about creating her own burger recipe (below, with photo above), while stressing that the quality of the burger is not all about the mince, or the mixture, or the addition of cheese or beetroot slices (and Aussie special), or gherkins, or mustard, or ketchup—the quality and softness of the bun is fundamental. Yolaine being Yolaine, she created a special recipe for the bun (also below).
When Andrew Demetriou was the head of the AFL (2003-14), he would note every year that the period between June and July was when the
umpires and the Laws of the Game would come under intense scrutiny—from the media and talkback. The order of the criticism would
alternate, but was always loud.
Well, it seems that March each year is that time when the world gets into a tizz about the invasion of the burger into the French culture.
This week London’s Daily Telegraph (with a brief reference in The Age) reported that “French culinary credibility is at stake as hamburger becomes nation’s favourite snack.”
This is where Google comes in handy. Looking for the details on the net, I discovered another article—from the same newspaper—this one from March 2016. It claimed: “Le burger is now top selling dish in French restaurants, new study claims”.
Although the articles were all but identical their emphasis, what was clear that the numbers were rising: in 2016, the survey, as quoted by The Telegraph, suggested France’s population of nigh on 65 million had munched on 1.19 billion hamburgers; this year the number is 1.5 billion. To put some perspective on those large numbers, that’s 29 purchased burgers per person per year, or one every two weeks.
Before we start believing that this bastion of food culture is descending to rack and ruin, the survey claims that these numbers are not all to do with fast food outlets, but that “burgers…now figure on the menus of 85 per cent of the country’s restaurants”.
The results of the latest survey of burger consumption in France would come as no surprise to readers of TMix+: in last year’s Winter/Spring edition, when our head cook, Yolaine Corbin wrote:
“High-end burger restaurants seem to have grown overnight, like mushrooms. And, judging by the snaking queue at the front of Big Fernand in my home town of Orléans, it is clear that trend is here to stay!
“Big Fernand’s concept is indeed a recipe for success: an à la Française gastronomic burger…made with fresh produce, home-made buns and local, ethically grown meat minced to order.”
Yolaine then went about creating her own burger recipe (below, with photo above), while stressing that the quality of the burger is not all about the mince, or the mixture, or the addition of cheese or beetroot slices (and Aussie special), or gherkins, or mustard, or ketchup—the quality and softness of the bun is fundamental. Yolaine being Yolaine, she created a special recipe for the bun (also below).
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PATTIES
1 shallot
3 sprigs flat leaf parsley, leaves only
500 grams porterhouse steak, cut into 3-centimetre chunks and semi-frozen for 1.5 hours
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon sea salt
cracked pepper, to taste
BURGER MAYO
2 egg yolks
1 teaspoon white vinegar
1 teaspoon Dijon mustard
½ teaspoon sea salt
1 pinch ground white pepper
250 grams grapeseed, canola or vegetable oil
2 teaspoons tomato ketchup or 1 teaspoon tomato paste
TO SERVE
4 hamburger buns (below), cut into halves lengthways
8 oak lettuce leaves
pickled cucumber
8 slices Gouda cheese
270 grams milk
2 teaspoons dried yeast or 20 grams fresh yeast
1 teaspoon raw sugar
500 grams baker’s flour
2 teaspoons natural bread improver
1 teaspoon sea salt
1 egg
50 grams butter, at room temperature
TOPPING
milk to brush
3 teaspoons sesame seeds
