WIP>Recettes>Burger aux haricots noirs au bois de hêtre
Burger aux haricots noirs au bois de hêtre
Que vous soyez végétarien, flexitarien ou que vous recherchiez simplement une idée de repas pour le lundi sans viande, cette recette de burger aux haricots noirs Beechwood fera l'affaire. Des tranches fondues de Beechwood, notre cheddar affiné fu...
Que vous soyez végétarien, flexitarien ou que vous recherchiez simplement une idée de repas pour le lundi sans viande, cette recette de burger aux haricots noirs Beechwood fera l'affaire. Des tranches fondues de Beechwood, notre cheddar affiné fumé, sont complétées par des haricots noirs terreux et du paprika fumé dans un délicieux burger végétarien qui fait également fureur auprès des enfants.
METHOD
Drain the tinned beans and place on a baking sheet. Bake at 160C for 10-15 minutes, allowing the beans to dry out.
Saute the pepper and onion in olive oil until soft and slightly browned.
Place the beans, sauteed vegetables, breadcrumbs or hazelnuts, smoked paprika, Worcester sauce, egg yolks, salt and pepper in a food processor and blend together gently making sure the beans are still chunky. Alternatively, this can be done with a fork, but the texture will be rougher.
Divide mixture into 4 portions and shape into burgers.
Place the burgers on lightly oiled foil and grill for 6-8 minutes each side making sure they are cooked through. Add the cheese on top and allow to melt.
Split the ciabatta rolls in half horizontally and spread the barbecue sauce over the bottom half. Place the burger in the roll and top with salad leaves and kimchi or pickled cucumber slices.
Serve immediately.
METHOD
Drain the tinned beans and place on a baking sheet. Bake at 160C for 10-15 minutes, allowing the beans to dry out.
Saute the pepper and onion in olive oil until soft and slightly browned.
Place the beans, sauteed vegetables, breadcrumbs or hazelnuts, smoked paprika, Worcester sauce, egg yolks, salt and pepper in a food processor and blend together gently making sure the beans are still chunky. Alternatively, this can be done with a fork, but the texture will be rougher.
Divide mixture into 4 portions and shape into burgers.
Place the burgers on lightly oiled foil and grill for 6-8 minutes each side making sure they are cooked through. Add the cheese on top and allow to melt.
Split the ciabatta rolls in half horizontally and spread the barbecue sauce over the bottom half. Place the burger in the roll and top with salad leaves and kimchi or pickled cucumber slices.
Serve immediately.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
A modern take on the classic Waldorf salad, built around the rich, tangy depth of Purple Vale cheese with aged balsamic of Modena and caramelised onion.Recipe created by Rhind & Dine on Instagram.
Turn your favourite crisps into an effortless centrepiece with these charcuterie crisps – layered with Rock Star and Red Storm, delicate cured meats and a drizzle of Hot Honey for a perfectly balanced bite. Ideal for relaxed evenings with friends, al fresco dining in the summer, or as a simple camping treat, this recipe brings together bold flavours with minimal fuss for easy sharing, wherever you are.
Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
