100% Côte-d'Or Pulled Pork Burgerthe taste of the land revisited

100% Côte-d’Or burger

Forget the clichés of fast food: the 100% Côte-d’Or Pulled Pork burger, imagined by chef Valentin Bligny, reinvents the genre with bold, local flair. Melt-in-the-mouth meat, local fillings and generous flavours: each bite is a concentrate of 100% Côte-d’Or know-how. A typically Côte-d’Orien speciality in spirit, modern and gourmet, proving that authenticity and creativity can be found even in a burger. Get ready to rediscover a simple pleasure… but never banal on the Burgundy Grands Crus Route!

Serves 6

Homemade ketchup

Tomatoes 2 kg
Burgundy honey 300 g
Blackcurrant nectar 500 ml

Pulled pork

Farmhouse pork loin 1 kg
Bay leaves 2
Vinegar 100 ml
Homemade ketchup 500 ml
Salted soy sauce 150 ml
Sweet soy sauce 200 ml
Farmhouse mustard 1 tbsp
Smoked salt 1 tbsp
Rub spice mix 1 tbsp
Cayenne pepper 1 tbsp
Olive oil

Potato pancakes

Potato patties 4
Burger buns 6
Salad

Tartar sauce

Mustard 2 tbsp
Egg yolks 2
Shallots 1
Capers 1 handful
Gherkins 2 handfuls
Sunflower oil

How do you go about it?

1Homemade ketchup

Peel the tomatoes by placing them in boiling water for 20 seconds, removing the stalks beforehand. Once the skins have been removed, blend the tomatoes. Heat the honey and blackcurrant nectar until simmering and add the tomatoes. Blend again. Season to taste.

2Pulled pork

Prepare the meat, removing any fat or sinew if necessary. Rub the spice mixture over the meat. Cook the meat for a few minutes in olive oil until nicely coloured. Add the homemade ketchup, mustard and soy sauces. Cover with a lid and cook for 6 hours at 140°C. Leave to cool, then shred the meat in its juices using 2 forks. Remove the bay leaf. Add a teaspoon of smoked salt (available from the Goût des Sens shop).

3Potato galette

Wash and peel the potatoes. Grate in a food processor or blender, then shape into a patty of the desired size (ideally the size of a loaf of bread). Season to taste. Bake for 10 minutes at 180°C and fry for a few seconds for extra crispiness.

4Tartar sauce

Mix the egg yolks and mustard. Whisk, adding a steady drizzle of sunflower oil until you have a mayonnaise. Peel the shallot.
Chop or blend the capers with the gherkins and shallot. Stir the garnish into the mayonnaise.

5Assembling the burger

Cut the burger bun in half and toast lightly. Arrange the pulled pork on the bottom of the bun. Add a pretty lettuce leaf and the potato pancake. Spoon the tartar sauce over the top of the burger bun.

Chef Valentin Bligny's tip (Alfred Burgers & Vins)

Marinate the meat with the rub (spice blend) for a few hours in the fridge before cooking, then leave the pulled pork to rest for at least 1 hour.

The Côte-d'Or at the table

The volumes of “La Côte-d’Or à table” celebrate local gastronomy and the Savoir-Faire 100% Côte-d’Or brand. Produced entirely in the Côte-d’Or, these books bring together more than 100 seasonal recipes devised with the brand’s ambassador producers and chefs. From spring through to winter, each page is an invitation to cook locally, enjoy the local produce and put the Côte-d’Or on your plate.

+ More about the brand