Beef patty and Swiss cheese in a French toast bun dusted with powdered sugar and served with raspberry jam — sweet, savoury, and completely irresistible.
The Monte Cristo sandwich is an American diner classic that dates back to the 1960s — ham, turkey, and Swiss cheese between slices of bread dipped in egg batter and fried until golden, dusted with powdered sugar, and served with fruit preserves. It is simultaneously a sandwich, a French toast, and a dessert, and it is magnificent. As a burger it requires considerable audacity but rewards that audacity completely.
The French toast bun is the technical centrepiece of this burger. The brioche bun halves are dipped in a seasoned egg and cream mixture and cooked in butter until the outside is deeply golden and custard-like with a slight sweetness. The result is a bun that is simultaneously crispy and yielding, with a richness that amplifies the savoury filling rather than competing with it.
The combination of the savoury beef patty with the slightly sweet French toast bun and the raspberry jam may sound alarming to those who have not encountered the Monte Cristo tradition. The first bite is always the moment of conversion — the interplay of savoury, sweet, and tart creates a flavour combination that is unlike anything else in burger culture and is, once experienced, genuinely difficult to forget.
Nutrition (per serving)
Calories: 820 kcal | Protein: 44g | Carbs: 54g | Fat: 46g | Fiber: 3g
Monte Cristo Burger
Course: Burgers2
servings15
minutes20
minutes820
kcalIngredients
•t400g beef mince (20% fat)
•t4 slices Swiss cheese
•t4 slices good quality ham
•t2 brioche buns, halved
•tFor French toast bun: 2 eggs
•tFor French toast bun: 4 tbsp double cream
•tFor French toast bun: 1/2 tsp vanilla extract
•tFor French toast bun: pinch of nutmeg
•tFor French toast bun: 2 tbsp unsalted butter
•tPowdered sugar for dusting
•t4 tbsp raspberry jam
•tFor Dijon mayo: 3 tbsp mayonnaise
•tFor Dijon mayo: 1 tbsp Dijon mustard
•tSalt and freshly cracked black pepper
Directions
- Make Dijon mayo: combine mayonnaise and Dijon mustard. Refrigerate.
- Shape beef into 2 patties of approximately 200g each. Season generously.
- Cook patties on a hot griddle for 3 minutes per side. In the final minute top with Swiss cheese and cover to melt. Set aside.
- Make French toast bun: whisk eggs, cream, vanilla, and nutmeg together in a shallow dish. Dip each bun half briefly in the egg mixture letting it soak for 20-30 seconds per side. Melt butter in a non-stick pan over medium heat. Cook egg-dipped bun halves cut-side down for 2 minutes until deeply golden. Flip and cook 1 more minute.
- Build the burger: spread Dijon mayo on the inside of each bun. On the bottom bun add sliced ham, then the beef patty with melted Swiss cheese.
- Dust the top bun lightly with powdered sugar and place on top. Serve with raspberry jam on the side for dipping.
Notes
- Do not soak the bun in the egg mixture for too long — 20-30 seconds per side is enough. Over-soaking makes the bun structurally weak.
Serve the raspberry jam on the side rather than inside the burger — dip as you eat. The ratio of jam to each bite is a personal preference.
The powdered sugar on the top bun should be subtle — a light dusting, not a snow drift. It is a reference to the Monte Cristo tradition, not a dessert topping.
Use good quality ham — it is a main component of this burger, not a supporting player.
Storage
Monte Cristo burgers are best eaten immediately. The French toast bun loses its crispy exterior within minutes. Components can be stored separately — cooked patties for 2 days, Dijon mayo for 1 week. Make the French toast buns fresh each time as they take only 5 minutes.
Serving Tips
Serve with a small ramekin of warm raspberry jam for dipping. Thin cut chips or a simple green salad on the side. This burger is genuinely sweet enough to serve as a brunch dish alongside champagne or a sparkling rosé. For diner service, a black coffee or a glass of cold whole milk are surprisingly appropriate companions.
