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HomechevronOur recipeschevronGoat Cheese Burger with Shallot Chutney

Goat Cheese Burger with Shallot Chutney

Photo by Ella Slaets - Recipe by Loïc Van Impe

1 h 45

Moderate

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Ingredients for 2 burgers

Melting texture
Ripened goat cheese log 150g, Made In Belgium

Soignon ripened goat log 150g

  • 250 g cherry tomatoes
  • Herb sea salt
  • 4 shallots, finely chopped
  • 2 tbsp pear syrup
  • 2 tbsp red wine vinegar
  • 2 large sweet-and-sour gherkins, finely diced
  • 300 g minced beef (ideally 80% lean meat – 20% fat)
  • 100 g Soignon ripened goat cheese
  • 2 brioche burger buns
  • A few lettuce leaves
  • 2 tbsp mild mustard
  • Butter
  • Olive oil
  • Salt and pepper

  1. Cut the cherry tomatoes in half lengthwise. Place them in an oven dish with the skin side facing down and generously drizzle with olive oil, pepper, and herb salt. Roast the tomatoes for about 1 hour in a preheated oven at 150°C

  2. Melt a knob of butter in a frying pan and gently cook the shallots for 10–15 minutes until soft and translucent. Add the pear syrup and wine vinegar, then let the mixture simmer gently for about 1 hour until it reaches a chutney-like consistency. Stir in the chopped gherkin and mix well. Remove from the heat.

  3. Divide the minced beef into two equal portions and shape them into burgers. Season generously with salt and pepper on both sides.

  4. Melt a knob of butter in a non-stick frying pan and cook the burgers on both sides until they reach an internal temperature of 50–55°C. Transfer them to a wire rack and let them rest.

  5. Slice the goat cheese and place the slices on top of the burgers.

  6. Slice the burger buns in half and toast them in the same pan used for the burgers so they absorb all the flavors.

  7. Spread mustard on the buns. Top with the burgers, roasted tomatoes, shallot chutney, and lettuce. Serve immediately.

In collaboration with njam!