Fennel and goat cheese burger

Fennel and goat cheese again! This time as a burger.

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger - Gourmet Elephant

Fennel and goat cheese burger

What you need:
2 burger buns, split open
120g fennel
1 tbsp. olive oil
1/2 avocado
1 tsp. sour cream
80g Saint Maure goat cheese (cut into 6 slices)
1 egg
3 tbsp. flour
5 tbsp. panko
2 tbsp. canola oil

What you do:
Wash and thinly slice the fennel, season with salt. Mash the avocado and mix with the sour cream.

In a skillet over medium heat, toast the burger buns. In the same skillet, heat the olive oil. Cook the fennel over medium-high heat until slightly brown, about 10 minutes.

In three small bowls, prepare everything you need to coat the cheese: Flour, the whisked egg, and the panko. One slice at a time, coat the cheese with flour, dip it into the egg, then coat with panko. Set aside on a plate. Once all of the cheese is coated, heat the oil in a skillet over medium-high heat. In the hot oil, fry the cheese for a minute on each side or until the crust is golden brown. Remove it from the skillet and place on a paper towel and cover with another, letting it soak up any excess oil.

Spread the avocado mix on both halves of the buns, place half of the fennel and three slices of goat cheese on it. Cover with the top halves and serve immediately.

Tip!

Instead of brioche buns, you could also try rye bread.

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