Recipes | 13 December 2017Gourmet Coco Burger Share article facebook twitter google pinterest Hamburger Gourmet takes a beloved food puts 58 spins on the classic formula. From Victor Garnier and the team at Blend Hamburger, the Parisian restaurant that has taken this humble food to towering new heights, this collection of delicious recipes celebrates the burger. Reflecting the recent trend for burgers of every type and description, Hamburger Gourmet takes you from the beautiful simplicity of a classic beef burger to burgers made of everything from chicken to quinoa; and blendies, delicious American sweets with a French twist. With separate instructions on buns, sauces, and accompaniments, these 58 recipes will give even the biggest burger-lover new ideas for surprising twists on old favorites. Check out the recipe for the coco burger below! Level of Difficulty: 2 Preparation time: 30 mins + 40 mins refrigeration time Number of hamburgers: 4 Buns 4 homemade or bought buns Patties 500 g (1lb 2oz) chicken breast fillet a few pinches sea salt 1 drizzle olive oil Coconut Discs 250ml (9 fl oz/1 cup) coconut cream 1 tablespoon agar-agar Relish 2 onions, diced 1 drizzle olive oil Toppings a large handful of rocket (arugula) PATTIES Dice the chicken into small pieces and form into 4 patties, pressing them together well. Set aside in the refrigerator until ready to use. COCONUT DISCS Boil the coconut cream in a saucepan for about 5 minutes. Add the agar-agar and stir for 5 minutes. Remove from the heat. Put a 250ml (9 fl oz/1 cup) capacity mould, roughly the same diameter as a hamburger patty, on a dish or tray and pour in the mixture. Refrigerate for 40 minutes. When ready to use, remove from the mould and cut the disc into four horizontally so you have 4 rounds. RELISH Meanwhile, saute onion in a saucepan with the olive oil over low heat and stew for about 15-20 minutes until caramelised. COOKING THE PATTIES Season the patties with the sea salt and cook in a hot frying pan over medium-high heat with the olive oil, 5 minutes per side. ASSEMLBY Cut the buns in half horizontally and toast them for 2 minutes under the grille (broiler). Top the cut side of the bun heels with the onion relish, add the chicken patties, then the coconut discs and the rocket. Top with crowns. Buy from an Online Retailer US: AU: Hamburger Gourmet takes a beloved food puts 58 spins on the classic formula. From Victor Garnier and the team at Blend Hamburger, the Parisian restaurant that has taken this humble food to towering new heights, this collection of delicious recipes celebrates the burger. Reflecting the recent trend for burgers of every type and description, Hamburger Gourmet takes you from the beautiful simplicity of a classic beef burger to burgers made of everything from chicken to quinoa; and blendies, delicious American sweets with a French twist. With separate instructions on buns, sauces, and accompaniments, these 58 recipes will give even the biggest burger-lover new ideas for surprising twists on old favorites. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.