For the Brioche:
Make the brioche by combining the dry ingredients in a mixing machine,
Dissolve the fresh yeast with the tepid milk.
Add to the flour mixture along with the whole eggs. Mix for about 15 minutes. Then add the soft butter and mix until it’s totally incorporated into the dough, it will be silky and shiny.
Then cover with a damp cloth and allow to prove until doubled in size.
Knock the dough back and using wet hands divide into your pre-buttered and floured bun moulds.
Prove again until doubled in size and then egg wash gently and sprinkle with sesame seeds.
Bake at 180 degrees for 20 minutes.
To make the onion confit, melt the butter in a pot and add the garlic and thyme and sweat for 2 minutes. Then add the sliced onion and cook slowly until golden, soft and sweet. Keep warm until required.
Green tomato relish:
For the relish simply combine all the ingredients in a pot and boil until thick and season with salt and pepper. Allow to cool to serve.
For the burger:
For the burger patties combine all the ingredients well.
Divide the meat into equal sized balls and slap each one into the palm of your hand until you have equally sized tight balls of mince. Then pat into flatter round burger patties. Cook these on your barbeque or under a grill until cooked to your liking.
Béarnaise sauce :
To make the béarnaise whisk the egg yolks and the vinegar over a double boiler until thick and fluffy, then add the clarified butter slowly while whisking continuously. Then add the tarragon and season with salt and pepper. Keep at room temp until required.
To serve, toast the brioche buns on all sides, spread the top with Dijon mustard, the bottom with tomato relish and then onion confit. Place the cooked and seasoned beef patty on top of the onions. Top the beef with the béarnaise sauce and finally top with watercress. Yummy!!!
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