The Bourguiburger

• 700g beef fillet
• 150g carrots
• 1 onion
• 1 bouquet garni
• 300g frozen sliced mushrooms
• 50g lardons
• 1 dessert spoon flour
• 25cl red wine
• 2 dessert spoons sunflower oil
• Salt, pepper, a pinch of sugar
• Burger buns

Cut the beef fillet into cubes 3 to 4cm long.

Peel the carrots and chop them finely. Peel the onion and chop it finely.

Brown the meat in the hot oil. Put to one side (the cubes should still be rare).

Deglaze using the red wine, collecting the cooking juices.

Add the lardons and vegetables. Add the flour and mix to cover the ingredients.

Add the bouquet garni and the pinch of sugar, and season with salt and pepper. Mix.

Close the pressure cooker and leave to cook for 10 minutes when the valve starts to whistle.

After cooking, put the meat back in the sauce. Leave it for 1 to 2 minutes to reheat it.

Heat the burger buns in the oven.

Place the meat in the burger buns.