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Prepare the Mushroom Boursin Cheese Sauce

  • Salt and pepper to taste
  • Cremini mushrooms, thinly sliced 180.0 g
  • Garlic, minced 23.0 g
  • Shallot, minced 90.0 g
  • Butter, unsalted 45.0 g
  • White wine 90.0 ml
  • Boursin cheese 250.0 g
  • Knorr® Professional Culinary Cream Base 1 x 11.1 kg 120.0 ml, prepared

Prepare the Horseradish Dijon Sauce

Prepare the Burger

  • Beef Patty 10.0 each
  • Tomato 20.0 slices
  • Hamburger buns, toasted 10.0 each
  • Horseradish Dijon Sauce 300.0 ml
  • Onions, grilled 300.0 g
  • Mushroom Boursin Cheese Sauce, prepared 370.0 ml
  • Black forest ham, cooked, sliced 620.0 g
  1. Prepare the Mushroom Boursin Cheese Sauce

    • Sauté mushrooms in butter. Add shallots and garlic and cook until shallots are translucent.
    • Deglaze the pan with white wine and let reduce by 2/3. Add Knorr® Culinary Cream Base and Boursin cheese and bring to a simmer to melt the cheese. Season to taste with salt and pepper.
  2. Prepare the Horseradish Dijon Sauce

    • Combine all ingredients and chill until use.
  3. Prepare the Burger

    • Cook patty to desired doneness.
    • Spread Horseradish Dijon Sauce on bottom bun.
    • Build the burger by first topping the patty with Mushroom Boursin Cheese Sauce, then the remaining ingredients.