Mini burgers with Le Gruyère AOP

These mini aperitif burgers combine seasonal elegance and delightful savouriness in bite-sized portions. The tangy Le Gruyère AOP blends harmoniously with the fruity, sweet raspberry jam and succulent pear slices while the tender beef provides the perfect flavoursome contrast. This sweet and savoury combination can be enjoyed at any time of the year – whether in the autumn, when the pears are ripe, or as an exquisite addition to a summer finger buffet. Served as stylish finger food or a highlight dish at social get-togethers, these burgers will delight the taste buds of fine food lovers. The perfect combination of seasonal ingredients and creative cuisine!

David Geisser

Ingredients for

4

Note

Attention change of number of people

For the buns:

  • 430 g
    white flour
  • 35 g
    butter
  • 35 g
    sugar
  • 10 g
    of salt
  • 280 g
    milk
  • 20 g
    of fresh yeast
  • 1
    egg
  • 20 g
    water
  • 20 g
    Sesame seeds

For the patties:

  • 400 g
    minced beef / lean ground beef
  • 2
    shallot
  • 2
    garlic cloves
  • 30 g
    olive oil
  • 1 pinch
    of salt
  • 1 pinch
    freshly ground pepper
  • 180 g
    Gruyère AOP
  • 1
    pear
  • 75 g
    of raspberry jam

Preparation

For the buns:

  1. Crumble the yeast and dissolve into 50ml of lukewarm milk. Add half of the sugar and 20g of flour to the liquid, stir well, cover and leave to stand for 15 minutes.
  2. Whisk the egg with the remainder of the sugar in a cup. Mix the rest of the flour, the soft butter and the sea salt in a dish until a slightly crumbly mass is formed. Then slowly add in the dissolved yeast, the rest of the milk and the whisked egg and blend in a food processor until a smooth, supple dough is produced. Cover the dough and allow to stand for at least two hours.
  3. Then knead the dough on the surface lightly covered with flour and divide it into 16 pieces weighing about 40g each. Shape the dough pieces into balls and place on a baking tray covered with baking paper. Cover the buns and let stand for another hour.
  4. Coat the dough balls with water and sprinkle sesame seeds over them. Put the buns into an oven heated to 200°C in the top and bottom sections and bake for around 10 to 12 minutes until golden brown.

For the patties:

  1. Finely chop the shallots and fry off until translucent in a pan with some oil. Put the minced beef and the sautéed shallots and garlic into a dish. Mix well and season with salt and pepper. 
  2. Now make around 16 patties from the meat mixture and fry them off in oil in a pan.
  3. Cut the Le Gruyère AOP and pears into thin slices (the cheese can also be grated with a course grater). Put the Le Gruyère AOP on the pan-fried burgers and place in the oven at 200°C until the cheese has melted in. Slice the burger buns and brown them off in butter or olive oil if you wish.
  4. Distribute the meat with the melted-in Le Gruyère AOP to the burger buns and add the pear slices and a tablespoon of raspberry jam to each burger. Put on the top of the bun and serve.

Delicious to know

These burgers can also be made in standard size and served with salad or fries. If you don’t like raspberry jam then simply try other sauces, such as barbecue or chilli mayo.
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