Lamb burger and Chavignol goat cheese
How to make Lamb burger and Chavignol goat cheese recipe - A dedicated burger all fans of goat cheese. A full and hearty meal to serve with a green salad, of course!
Ingredients:
4 hamburger buns
350 g lamb
6 slices smoked bacon
300 g courgettes
1 tomato
2 cloves of garlic
4 droppings chavignol
8 tbsp sour cream lightened
3 teaspoon thyme
3 tbsp olive oil
salt and pepper
Method:
Wash the zucchini, cut into thin slices and place them in a large dish. Salt and pepper, sprinkle with a teaspoon of thyme and sprinkle with a tablespoon of oil soup, fry in a pan for about ten minutes. Cut the lamb into pieces, then chop it coarsely in a blender. Salt and pepper flavor with a teaspoon of thyme. Knead well and shape 4 steaks rather flat.
Mix the cream with the chopped garlic. Cut 4 slices of tomato. Slightly scrape dung, then cut them in half lengthways. Book four halves to finish. Cut the rest into small pieces. Open buns in half. Have funds on the oven rack covered with aluminum foil. Heat the oven to 200 °.
Make a round incision on top hats (the same diameter as that of the half-dung) and remove the crumb a few millimeters in depth. Then Spread the cream generously on the inside of each bun (funds and hats).
Lower the oven to 180 °. Heat the remaining oil in a frying pan and grill the bacon there. Instead, cook the steaks. Cut the bacon into pieces.
Fill the zucchini bread. Add the pieces of dung, bacon, steaks, tomato and top hats. Place one half on each dung hat into the incision planned for this purpose, sprinkle with remaining thyme and bake for about 15 minutes. When melted goat well, go hamburgers few minutes under the grill, then serve.
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| Lamb burger and Chavignol goat cheese |
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