Wallenbergare with tarragon cream sauce

• veal↗250g g

  or pork mince

• small onion↗1

  coarsely grated

• medium egg yolk↗1
• capers↗1 tbsp tbsp

  rinsed and roughly chopped

• double cream↗75ml ml
• fine dried breadcrumbs↗50g g
• mustard powder2 tsp tsp
• butter↗25g g
• watercress↗small bag

  to serve

• white wine↗100ml ml
• full-fat milk↗50ml ml
• double cream↗50ml ml
• light soy sauce↗½ tsp tsp
• chicken stock cube↗½
• tarragonsmall bunch

  roughly chopped

• cornflour↗1 tsp

  mixed with 1 tbsp water

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

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