Chavroux cheeseburger: Peel or wash the shallots, spring onion and paprika, then chop into small pieces.
Mix with minced beef, breadcrumbs, egg, mustard, pepper and salt and form into 4 oval burger patties as thick as your finger.
Place two thin slices of Chavroux soft goat’s cheese on the left half of each burger patty.
Fold down the other half of the patties and press them down firmly with the palm of your hand to form a round shape.
Fry the stuffed Chavroux cheeseburger in a large frying pan in hot olive oil on both sides for approx. 10 minutes with the lid on the pan.
After frying, some of the soft goat’s cheese appears on one side of the burger patties.
Topping of winter vegetables: In the meantime, cut the stalk of the Brussels sprouts crosswise and blanch in boiling salted water for approx. 8-10 minutes until firm.
Cool in ice-cold water to retain the green colour. Cut the sprouts in half and take off the outer green leaves.
Cut the spring onion diagonally into fine rings. Brown the Brussels sprouts and the spring onion rings in a little olive oil.
Quince ketchup: Mix all of the ingredients together in a small bowl and season to taste.Dressing: Grill the brown bread burger buns for a couple of mins until golden.
Spread 1 to 2 tbsp of quince ketchup on the burger buns. Then place the winter vegetables and half of the red radish sprouts onto the bottom half of the burger buns.
Place the Chavroux cheeseburger on top. Sprinkle the remaining red radish sprouts over the Chavroux cheeseburger and top with the second half of the burger bun.
Delicious cheeseburger with goat’s cheese, winter vegetables and refined quince ketchup.
150g Chavroux La Bûche (8 slices)
750g Minced beef
4 Brown burger buns
2 Shallots
1 Spring onion
1 Egg
2 tbsp Breadcrumbs
2 tsp Mustard
1 tsp Paprika
1 tsp Salt
Pepper
For the Winter Vegetables:
8 Brussels sprout buds
1 Spring onion
1 tbsp Olive oil
30g Radish sprouts (red)
For the Quince Ketchup:
90g Quince jelly (e.g. Bonne Maman)
75g Tomato ketchup
1 tsp Lemon juice
1 dash of Worcester sauce
Salt & pepper
View Method
Recipe Method
Chavroux cheeseburger: Peel or wash the shallots, spring onion and paprika, then chop into small pieces.
Mix with minced beef, breadcrumbs, egg, mustard, pepper and salt and form into 4 oval burger patties as thick as your finger.
Place two thin slices of Chavroux soft goat’s cheese on the left half of each burger patty.
Fold down the other half of the patties and press them down firmly with the palm of your hand to form a round shape.
Fry the stuffed Chavroux cheeseburger in a large frying pan in hot olive oil on both sides for approx. 10 minutes with the lid on the pan.
After frying, some of the soft goat’s cheese appears on one side of the burger patties.
Topping of winter vegetables: In the meantime, cut the stalk of the Brussels sprouts crosswise and blanch in boiling salted water for approx. 8-10 minutes until firm.
Cool in ice-cold water to retain the green colour. Cut the sprouts in half and take off the outer green leaves.
Cut the spring onion diagonally into fine rings. Brown the Brussels sprouts and the spring onion rings in a little olive oil.
Quince ketchup: Mix all of the ingredients together in a small bowl and season to taste.Dressing: Grill the brown bread burger buns for a couple of mins until golden.
Spread 1 to 2 tbsp of quince ketchup on the burger buns. Then place the winter vegetables and half of the red radish sprouts onto the bottom half of the burger buns.
Place the Chavroux cheeseburger on top. Sprinkle the remaining red radish sprouts over the Chavroux cheeseburger and top with the second half of the burger bun.
