Recipe: Magic Tom Burger
Hello Burger Fans!
To kick off this section in style we’re offering you the recipe for one of our best‑sellers: the unmissable Magic Tom.
With its cheese croquette and its perfect pepper sauce, this burger delights the most gourmand palates.
Get your chopping boards ready and sharpen your knives – here’s the famous recipe!
NB: for non‑burger experts: a patty is the meat and a bun is the bread.
Magic Tom recipe (for 2 burgers)
Ingredients for the burger
- 2 “Pain Bagnat” buns (or any bun you like)
- 2×150 g pure beef steak, freshly minced
- Salt & pepper
- Homemade pepper sauce
- 2×2 slices of real Cheddar (no processed cheese please!)
- 2 cheese croquettes
- 2×2 slices of bacon
- 1 red onion
- A few sweet‑and‑sour gherkin slices
Ingredients for the sauce (for 0.5 l)
- A big tablespoon of crushed black peppercorns
- 5 cl cognac (hips!)
- ½ l full cream (no light cream – we want flavour!)
- A small teaspoon of powdered veal stock
- Salt & pepper for seasoning
Preparing the sauce
- Toast the pepper in a small pan.
- Add the cognac and flambé (watch your eyebrows!).
- Add the cream and bring to the boil.
- Add the veal stock and cook for 5 minutes until slightly thickened.
- Season to taste.
Assembly
Cook the beef patties and season. Fry the cheese croquettes until golden and crispy. Toast the buns. Build the burger: bun base, patty, Cheddar, bacon, cheese croquette, onions, pickles, sauce, bun top. Serve hot with fries and a cold beer.
