3 tbsp (45 ml) olive oil

2 tbsp (30 ml) whole-grain mustard

1 tbsp (15 ml) red wine vinegar

1 tbsp (15 ml) capers, chopped

1 tsp (5 ml) Dijon mustard

Sambal oelek, to taste

In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.

With a knife or a meat grinder fitted with a medium-sized grinding plate, finely chop the beef.

In a bowl, combine the dressing, beef, shallots, egg yolk and parsley. Adjust the seasoning.

Serve cold with the endive and celery salad (see recipe) and toasted bread. For a beautiful presentation, use a burger press, cookie cutter or a cleaned tin can opened at both ends. Garnish with capers, if desired.

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