Date posted: 19/08/2019

Beef Bourguignon style Burger with Potato Mustard Dressing

A fast, flexible, flavoursome recipe to make

  • Serves 10
  • Timing: 25 mins
Votes: 3 Average: 4.3


Pure olive oil glass 40ml
Sliced onions 200g
1/4 cut chestnut mushrooms 150g
Chopped garlic in oil 10g
Pulled slow cooked beef brisket 400g
Essential Cuisine premier veal jus 30g
Red wine 60ml
Chopped chives 15g
Everyday Favourites mashed potato 200g
Lion authentic Dijon mustard 40g
Everyday Favourites UHT dairy whipping cream 100ml
Pretzel burger bun 10
Little gem lettuce 5
Everyday Favourites Monterey Jack cheese 20g Slices 10 slices
Farmstead smoked rindless streaky bacon 20 slices


  1. Heat a large sauté pan and add the oil, fry the onions until soft and golden then add the mushrooms and garlic and cook for a further 3-4 minutes, then add the pulled beef, veal jus, red wine and continue to cook down until reduced.
  2. Once the beef has cooked down add the chopped chives and set to one side (keep warm).
  3. Heat the mashed potato as per instructions and then whisk in the mustard and cream and heat - it should be of dressing consistency - place into a squeezy bottle and keep warm.
  4. Toast the pretzel bun and keep warm then quarter the little gem and quickly char-grill, top with the bacon and cheese and place under the grill to melt the cheese.
  5. Take the toasted bun and drizzle with potato mustard dressing, top with the pulled beef mix, glazed little gems and more potato mustard dressing and finish with the bun lid.
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