Beef burger with avocado, tapenade and tomatoes
Ingredients
For
4
personnes
- 4 burger buns
- 4 beef burgers
- 1 avocado
- 2 tomatoes
- A few leaves of Batavia-style lettuce
- 100g of Comté cheese
- A small jar of black olive tapenade from France or Affinade
- Intense-flavoured olive oil
Tip
For this burger recipe, you’ll need a good tapenade made from French black olives. Choose, for example, a tapenade made from Grossane olives, Tanche, Cailletier, Négrette … You could also opt for an olive paste (containing only olives, with no herbs, capers or anchovies): olive paste from Nice PDO or Affinade (made from black Nyons olives PDO).
Instructions
- Slice the tomatoes into rounds. Peel the avocado and cut it into strips. Cut the Comté cheese into thin strips.
- Cook the beef burgers in a little strong-flavoured olive oil.
- On the bottom half of the burger buns, spread a generous spoonful of black olive tapenade, add 2 to 3 tomato slices and the steak. Then add slices of Comté cheese and avocado, followed by the salad. Top with the top half of the bun and enjoy!
To go with this burger, we recommend our recipe for oven-baked chips with olive oil!
Tip
For this burger recipe, you’ll need a good tapenade made from French black olives. Choose, for example, a tapenade made from Grossane olives, Tanche, Cailletier, Négrette … You could also opt for an olive paste (containing only olives, with no herbs, capers or anchovies): olive paste from Nice PDO or Affinade (made from black Nyons olives PDO).
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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