Black burger with butternut squash, matured steak and Col Bayard cheese

Origin : Alpes du Sud
Black burger potimarron, steak haché à la viande maturée et fromage Col Bayard - recette Sherpa
Preparation time
165 min
Cooking time
30 min


For the brioche buns :

  • 17g baker's yeast
  • 20cl warm milk
  • 400g flour
  • 35g powdered sugar
  • 65g softened butter
  • 7g salt
  • 1 tbsp vegetable charcoal


For the gilding :

  • 4cl milk
  • Sesame seeds


For the filling :

  • 1 medium butternut squash 
  • 5 tbsp olive oil
  • 2 tbsp honey
  • A few sprigs of fresh thyme
  • 30g butter
  • 6 matured steak burgers
  • 1 Col Bayard cheese
  • 6 tbsp Bearnaise sauce
  • Pickled red onions
  • 1 handful of watercress
  • Salt and ground pepper



Preparation of burger buns
Crumble the yeast and dissolve it in a large bowl of warm milk. Let stand for about 10min.
put all the ingredients for the bun in a mixer bowl with a dough hook and knead for 10min, until the dough peels off the side of the bowl and is elastic but not sticky. If necessary, add a little flour.
Divide and shape the dough into 120g spheres, place them on a baking sheet covered with parchment paper, and cover with cling film. Let rise for about 2 hours in a warm room.
Preheat oven to 180°C (350°F). Brush the brioche breads with milk and sprinkle with sesame seeds. Bake for about 15min. Let cool completely befor slicing them to garnish.


To assemble
Preheat oven to 180°C (350°F).
Slice the butternut squash into pucks and arrange them on a baking sheet. oil them generously on both sides. Add the honey and a few twigs of fresh thyme, then season with salt and pepper. Bake for 30min, turning the tray halfway through.
Heat the butter in a pan, add the steak burgers and cook for one to two minutes on each side over high heat. Add slice of Col bayard cheese and let it melt slightly on the hot meat.
Slice the buns in half and grill in the oven until crispy.
Butter the bun bottoms with Bearnaise sauce then add the roasted butternut pucks, steak burgers, red onion pickles and watercress. Put on the lid and serve immediately.




Thanks : 

Recipe made by Sandrine Saadi (Fraise&Basilic) with the Col Bayard cheese selected by Ludovic from Sherpa Orcières.

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