Homemade Quick N’ Toast

Finely crush the mustard seeds in a mortar.

In a saucepan, combine the crème fraîche, mayonnaise, crushed mustard and cheese. Heat over medium heat, stirring constantly.

When the mixture is homogeneous, season generously with pepper.

Dilute the cornstarch in a little cold water and pour the mixture into the sauce, stirring constantly. Let thicken.

Blend the sauce and set aside.

Heat a skillet over high heat. Place a slice of toast bread in the pan and place a saucepan on top, applying light pressure. Toast the bread for 20 to 30 seconds on each side. Repeat for all 12 slices.

Form 12 steaks of 150 g with the minced meat. Set aside in the refrigerator.

Cook the bacon slices in the pan for 1 minute on each side. Set aside.

Cut the tomatoes into thin slices 6 to 7 mm thick.

Preheat oven to 150°C.

Cook the steaks to your liking for 2 minutes on each side, over high heat and without adding fat. Keep them warm under aluminum foil.

On the oven rack, place 6 toasted buns. Spread a tablespoon of sauce on each bun. Then add 2 slices of tomato, a slice of Edam, 2 slices of bacon, a steak, a second slice of Edam and finally a slice of toasted bread. Repeat for the other 6 burgers.

Flip the burgers and bake for 3 to 4 minutes.

Serve hot burgers with the side dish of your choice.