Goat Cheese Burger

There is just something about eating a hamburger that makes it so irresistible. Maybe the way you eat it, grabbing it in your hands and making a mess with the sauces dripping everywhere and half of the tomatoes falling out on the other side of the bun…. I can`t deny, I love burgers, and since gluten free burgers are not common on restaurant menus I started making them at home.  There is nothing wrong with a basic burger, but sometimes it’s good to experiment and change things around a bit.  In this goat cheese burger it all went wild; buns layered with tasty cheese patties, blueberry ketchup and cilantro yoghurt sauce create an amazing sensation.

Goat cheese burger with blueberry ketchup and cilantro yoghurt sauce

I was really excited to develop this burger which, even though it’s practically still is a burger, is just so much more. The tastes match perfectly and every bite is an adventure.  It took me a few tries to get the perfect structure and juiciness of the patties where I found that the grated almonds pack some juiciness, lightness and make the structure more exciting.

I found the idea of the blueberry ketchup amazing, but I decided to cut the sugar from the original recipe completely as the blueberries are already quite sweet. This is actually the most time consuming part of the whole burger (you need to let it quietly simmer for an hour). Good news is that you can just freeze the sauce that is left to use it for the next burger. So if you take the time and make the blueberry ketchup you will get a little chutney-like sauce, not too sweet, spicy and a little sour. If you want to make it more quickly you could use blueberry jam, but you need to make sure you don’t use too much or the sweetness will be overpowering.

Goat cheese burger with blueberry ketchup and cilantro yoghurt sauce

As burgers are best with fries I made oven-fries from root vegetables which I had at home; celeriac, sweet potatoes, carrot, parsnip and potatoes.*

It might sound a little too complicated for the first sight, but it really worth the effort, because this is seriously the most delicious burger that I tried so far. And not just because I`m a sucker for goat cheese! All the wonderful layers are adding up to an amazing taste combination.

Goat cheese burger with root veggie fries

Ingredients (for 2):

Blueberry ketchup (this portion is enough for 6 burgers, so freeze the rest for later)

  • 1 tablespoon butter
  • 2 oniosn (minced)
  • 3 cloves of garlic (minced)
  • 2 centimetres ginger (minced)
  • 250 grams of blueberries (can be frozen)
  • 1 tablespoon red wine vinegar
  • Freshly grated black pepper
  • Juice of ½ lemon
  • ½ teaspoon salt

Caramelized onions

  • 1 big onion cut in rings
  • 1 tablespoon of olive oil

Goat cheese patties

  • 4 tablespoons almonds (about 30 grams)
  • 180 grams soft goat cheese
  • 1 egg
  • 1 shallot (minced)
  • Black pepper
  • 2 tablespoons sesame seeds


  • 1 tablespoon of yoghurt
  • 1 tablespoon of mayonnaise
  • 1 tablespoon crème fraiche
  • 1 tablespoon fresh chopped cilantro
  • 1 tablespoon fresh chopped parsley
  • ½ tablespoon lemon juice
  • Freshly grated black pepper

To assemble

  • 2 hamburger buns
  • 2 teaspoons hummus
  • A handful of baby spinach
  • Watercress leaves to top (optional)

Start with the blueberry ketchup. Melt the butter in a small pan, braise onion, garlic and ginger for a few minutes then add blueberries (can be frozen at this point) and red wine vinegar. Bring it to a slow simmer and cook it for one hour while keep mixing it occasionally. Season with pepper, add lemon juice and salt and blend it to get a smooth texture.

For the caramelized onions melt the oil in a non-stick skillet and start braising the onions on medium fire. Keep mixing for about 10 minutes until brown and tender. Remove onions from the pan and set aside.

In a blender first blitz almonds for a few seconds, then add eggs and goat cheese and blend to combine. In a bowl mix cheese mixture with onion and black pepper. If you have time let it chill in the fridge for an hour to get firmer so that it is easier to form the patties (if you skip this it will not affect the taste, but it will just be harder to form patties). Preheat oven to 180 Celsius and line a oven dish with baking paper. Spread the sesame seeds in a plate and roll half of the cheese mixture in it. Place it on the baking parchment and push it down to create a disk. Repeat the steps with the other half of the cheese mixture. Sprinkle the sesame seeds that were left in the plate on top of the patties and bake for about 10 minutes until golden brown.

In a small bowl mix the ingredients of the yoghurt sauce.

Cut buns in half and toast them lightly in the oven for a minute.

To assemble the buns first spread hummus on the bottom and add spinach, a spoonful of cilantro-yoghurt, the goat cheese patties, topping it off with caramelized onions and blueberry ketchup. Sprinkle with watercress leaves (if using) and the top of the bun. Serve warm with oven-fries and some extra cilantro-yoghurt on the side.

*To make oven fried vegs:

Take 1 sweet potato, ½ celeriac, 1 carrot, 1 parsnip and 2 potatoes

Wash and clean the vegs, cut them into long, thin wedges, lightly season with salt and pepper, drizzle with olive oil and bake in a pre-heated oven of 180 Celsius until golden brown.


One thought on “Goat Cheese Burger

  1. Pingback: Pickled purple onion and radishes | paint-the-plate

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