Hamburger With Watercress And Straw Egg

Preparation:

Preparation: Wash the watercress and choose the most beautiful leaves. Prepare the burgers: cut the beef fillet into thin slices, then chop it finely using a sharp knife. Divide the meat into two equal parts which you will place in two special molds of 6 cm in diameter, filling them about 3/4 of their height. Press the meat well, then take the hamburgers out of the molds, place them in a pan with hot olive oil and brown them over high heat for 1-2 minutes on each side. Lower the flame and cook; at the end, remove the burgers from the heat and keep them warm. Foam the butter in a pan and brown the finely chopped shallot over moderate heat for 3-4 minutes, without letting it brown. Sprinkle the sautéed with salt and pepper and add it to the chopped parsley, placed in a bowl. Crack the quail eggs onto a saucer. Mix the water, the vinegar and a pinch of salt in a saucepan, bring to the boil and cook the quail eggs, sliding them gently from the saucer into the liquid. Let them cook for 3 minutes, then drain them with a slotted spoon, being careful not to break them. At this point, peel the potatoes, cut them into thin slices and shape each of them so that it has a pointed part. Overlap the slices on a sheet of paper, leaving the tips on the outside, so as to form two flowers. Heat a spoonful of oil in a pan and slide the potato flowers into it. Let them cook over medium heat until they are lightly browned, then sprinkle them with a pinch of salt and place them on two individual plates. Arrange the hamburgers on top and cover them with the shallot and parsley mixture, a few watercress leaves and the quail eggs.