Garlic & Fine Herbs
Boursin Summer Burger
with Boursin Garlic & Fine Herbs Cheese
Change up your Summer BBQ with a dressed-up bite. The Boursin® Summer Burger is a fun and flavorful addition to any occasion.
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Level: medium
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Total Time: 15 MIN
Recipe
Mortar & Pestle’s Croissant Sandwich
Created by Head Chef Stephen Ross, Mortar & Pestle, Chicago
Wake up and smell the flavor. With a kick of Boursin and a side of umami fries, Chef Ross puts an international spin on this beloved brunch classic.
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Featured Flavor
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Level easy
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Prep time 20 MIN
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Cook time 5 MIN
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Total time 25 MIN
Directions
YOUR TURN TO CREATE
For Sandwich
- Set aside Boursin® on counter to bring to room temperature for easy spreading.
- Slice and Toast cut side of Croissant.
- Spread Boursin® onto each toasted side, Rougly 1 oz/side but personal preference is recommended
- Slice tomato, and place 4 slices on bottom piece of Croissant, season with Maldon Sea Salt/Fleur de Sel and Freshly Ground Pepper.
- Add Pickled Shallot, roughly 1 oz/sandwich, this is personal preference
- Soft scramble eggs, 2 per sandwich. Heat 1 oz clarified butter, whole butter, or oil over medium heat and scramble until desired doneness. Season scrambled egg with salt and pepper as well.
- Add egg to sandwich and serve with your choice of fries, potatoes, a side salad or fruit.
For Pickled Shallots
- Thinly slice shallots
- Bring the rest of ingredients up to boil to dissolve salt and sugar
- Put thyme and spices in sachet, and pour over shallots
- Tip: If possible, prepare shallots 1-7 days prior, Chef’s recommendation
Tip
At Mortar & Pestle, we serve it with French fries with umami seasoning or our potatoes with truffle/anchovy vinaigrette.
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4 croissants
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4 Heirloom tomatoes
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8 eggs
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3-4 Lg Shallots, thinly sliced on mandolin, for uniformity, or by hand
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1 cup Champagne Vinegar, or white vinegar
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1/2 cup water
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1/4 cup sugar
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2 T Diamond Crystal Kosher Salt
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1 sprig fresh thyme
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1 teaspoon coriander, whole
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1 teaspoon cloves, whole
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1 teaspoon fennel seeds, whole
