Name: Wallenbergare with tarragon cream sauce
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 250g veal or pork mince -; 1 small onion , coarsely grated -; 1 medium egg yolk -; 1 tbsp capers , rinsed and roughly chopped -; 75ml double cream -; 50g fine dried breadcrumbs -; 2 tsp mustard powder -; 25g butter -; small bag watercress , to serve -; 100ml white wine -; 50ml full-fat milk -; 50ml double cream -; ½ tsp light soy sauce -; ½ chicken stock cube -; small bunch tarragon , roughly chopped -; 1 tsp cornflour , mixed with 1 tbsp water -

Ingredients for - Wallenbergare with tarragon cream sauce

1. 250g veal or pork mince

2. 1 small onion , coarsely grated

3. 1 medium egg yolk

4. 1 tbsp capers , rinsed and roughly chopped

5. 75ml double cream

6. 50g fine dried breadcrumbs

7. 2 tsp mustard powder

8. 25g butter

9. small bag watercress , to serve

10. 100ml white wine

11. 50ml full-fat milk

12. 50ml double cream

13. ½ tsp light soy sauce

14. ½ chicken stock cube

15. small bunch tarragon , roughly chopped

16. 1 tsp cornflour , mixed with 1 tbsp water

How to cook deliciously - Wallenbergare with tarragon cream sauce

1 . Stage

Combine the mince, onion, egg yolk and capers in a large bowl. Mix in the cream and season well – it will be quite a wet mixture. Shape into 4 patties about 2cm thick and chill for 20 mins.

2 . Stage

Meanwhile, make the sauce. Pour the wine into a saucepan and simmer for 3-4 mins. Add the milk, cream and soy, and crumble in the stock cube. Tip in the tarragon and simmer for a further 2 mins. Remove the pan from the heat, add the cornflour and stir until thickened.

3 . Stage

Mix together the breadcrumbs, mustard powder and some seasoning on a large plate. Melt the butter in a large non-stick frying pan. Coat the patties in the crumbs and fry gently for 4 mins each side until golden brown and cooked through.

4 . Stage

Reheat the sauce and drizzle over the burgers. Serve with the watercress.