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

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.

I am super excited about July’s Veggie of the Month. For some reason, pretty many people are not exactly fans. The thing is, you just have to find the right recipe’s for…

fennel!

You should try this fennel lasagna with ricotta, even if you have not found a fennel recipe you liked before. It is an awesome combination!

Fennel lasagna with ricotta

What you need:
200g fennel (and the small greens)
1 shallot
1 garlic clove
1 tbsp butter
50ml white wine
150ml vegetable broth
120g ricotta
5 lasagna noodles (oven-ready)
salt
pepper
20g Parmesan cheese

What you do:
Preheat the oven to 180°C/350°F.

Thinly slice the shallot, garlic and the fennel. Melt the butter in a skillet over medium-high heat, add shallot and garlic and sauté for 3-4 minutes. Add the fennel and cook for 7-8 minutes, stirring occasionally. Add the wine, let most of it evaporate. Pour in the vegetable broth, stir, take away from the heat. Stir in the ricotta. Season with salt and pepper. Chop the fennel greens and add them to the sauce.

In a small casserole dish, layer the sauce and the noodles, starting with sauce. On top of the last lasagna noodle, spread the rest of the sauce (if there’s nothing left, use some extra ricotta). Top with Parmesan. Bake for 25 minutes. Serve immediately.