Gourmet Coco Burger

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.

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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.