Brown Bread Burger with Roast Beef, Aioli and Baked Onion Rings

For the brown bread burger with roast beef, aioli and baked onion rings, first salt and pepper the Beiried all over and brush with tarragon mustard. Heat a large frying pan, add oil, rosemary and thyme and brown the meat over moderate heat. Place on a wire rack and cook in a preheated oven at 75 °C for about 30 minutes until tender pink. Then let it cool down a bit, slice it thinly and salt it a bit.

In the meantime, peel the onions and cut into slices about 5 mm thick. Separate onion rings from each other and dredge in a little flour.

Separate eggs, beat egg whites until firm. Mix yolks with liquid, salt, pepper and the flour to a smooth batter. Fold in beaten egg whites and gradually pull the onion rings through the batter and place directly in a pot of heated fat and deep fry until golden brown. Bake only 5-6 pieces at a time and then drain on a piece of paper towel. Salt immediately and repeat the process with the remaining onions.

Peel and coarsely chop the garlic. Put the egg yolks with salt, pepper and the garlic in a tall container. Using a hand blender, blend in the olive oil in a thin stream until a creamy sauce is formed.

Slice the bread, toast it on both sides in a pan and rub it with the garlic. Wash arugula and drain well. Top breads with aioli, arugula, roast beef and Parmesan and top the brown bread burger with roast beef, aiol

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