Prepare the blackcurrant compote: place the blackcurrants, sugar and vinegar in a saucepan.
Leave to simmer for ten minutes or so, then remove from the heat and add the grape must flavoured mustard.
Toast the burger buns while slicing the onions and tomatoes into thin rings.
Cook the Charolais steaks in a frying pan, with a little fat, to taste (blue: 1min30 on each side, rare: 2min, well-done: 3min, medium rare: 4min).
Place the raclette cheese on the steak after cooking the first side.
Arrange the burgers: spread the blackcurrant confit on the bottom bun.
Then place a slice of tomato, a few slices of onion, the steak with the cheese, a second slice of tomato and finish with a little salad before closing.
Serve the burger with a salad or home fries.
To personalise your burgers, don't hesitate to season the minced meat before making the steaks: add some cumin, for example. This will give it a very pleasant spiciness.
4 burger buns
4 x150g minced steaks (Charolais)
1 beef heart tomato
4 slices raclette cheese
2 spring onions
2 teaspoons grape must mustard
2 tablespoons red wine vinegar
1 teaspoon sugar