Fried carpaccio burgers

Fried carpaccio burgers

Total: 1 hr 30 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 166 kcal
, Fat: 9 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To marinate

360 g beef tenderloin (e.g. Fine Food Limousin tenderloin steak)
2 tbsp olive oil (e.g. Fine Food olive oil with lemon)
10 g grated Parmesan
¼ tsp sea salt (e.g. Fine Food Piment d'Espelette)
¼ tsp Oriental spice mix (e.g. Fine Food Mérquen)

Meat burgers

a little clarified butter
1 garlic clove, pressed
1 sprig rosemary
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How it's done

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To marinate

Thinly slice the meat using a sharp knife, place in a bowl. Add the oil and cheese, mix carefully, then season. Layer the meat and shape into 4 burgers using a metal cutter (approx. 7.5 cm in diameter), cover and marinate in the fridge for approx. 1 hr.

Meat burgers

Heat the clarified butter in a frying pan. Briefly sauté the garlic and rosemary, add the burgers, fry for approx. 1 min. on each side (the burgers must remain raw on the inside).

Good to know
Serve with: Fregola Sarda and tzatziki

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