Basque Burgers

A juicy patty, a slice of Bayonne ham, roasted red peppers and a bun slathered with spiced mayo: Domaine des Terres Rouges’ Espelette Pepper Mustard, stone-milled with PDO Espelette pepper and a touch of tomato, brings the Basque Country to the grill.

Serves 4 · 30 min

1. Shape 1 1/2 lb (700 g) ground beef into 4 patties and season them with salt.
2. Grill or pan-fry over medium-high heat for 4 to 5 minutes per side, until cooked through (160°F / 71°C inside).
3. Meanwhile, stir 2 tbsp of the Espelette pepper mustard into 1/4 cup (60 g) mayonnaise.
4. Spread the toasted buns with the mustard mayo, then add the patties, a slice of Bayonne ham, roasted red peppers and arugula.

The star of this recipe: Espelette Pepper Mustard, by Domaine des Terres Rouges.