Burger with Steak Béarnaise


Serve 10 people 

Tarragon mayo:

  • 2 egg yolks
  • 1 teaspoon good mustard
  • 1 teaspoon apple cider vinegar
  • 1,5dl olive oil
  • 1 teaspoon béarnaise-essence (flavor)
  • 1 tablespoon finely chopped tarragon
  • Salt and pepper

Caramelized and chili roasted onions and mushrooms:

  • 500g. fresh mushrooms, sliced
  • 4 onions, sliced
  • 1 chili, finely chopped
  • 2 teaspoon cane sugar
  • 2 tablespoon olive oil
  • 1 tablespoon lemon
  • Salt and pepper

By Hanne Bojsen, Lantmännen Unibake Denmark

Burger with steak béarnaise with chili roasted onions and mushrooms and tarragon mayo 

Tarragon mayo:

  1. Mix together egg yolks, mustard, vinegar and béarnaise-essence, gradually add oil and whisk until the oil is fully obtained in the mixture.
  2. Flavor with tarragon, salt and pepper.

Caramelized and chili roasted onions and mushrooms:

  1. Let cane sugar melt in a pan, add oil and let it heat up.
  2. Add chili and onions, let it fry up until the onions are tender and browned
  3. Add mushrooms and let it fry a few more minutes.
  4. Flavor with lemon, salt and pepper.


  1. Fry the steaks in a grill pan with olive oil and season with salt and pepper.
  2. Toast the buns 
  3. Spread the buns with tarragon mayo, stuff with mixed lettuce, steak and top up with caramelized and chili roasted onions and mushrooms.

Serve with: Mashed potatoes, fries, chili-fries, root vegetable-fries, tortillas chips, onion rings or a garden salad. 

Lantmännen Unibake USA

5007 Lincoln Avenue


Suite 300             


Lisle, IL 60532



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