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Burger with Tomato Tapenade

Recipe by: Gorm Wisweh
Serves: 2

Procedure

Cucumber salad

Mix onions and the cucumber with the other ingredients, and leave to stand for half an hour.

Tomato tapenade

Blend semi- tomatoes, garlic, capers, vinegar, anchovy, parmesan and oil and chill. 

Burger

Knead the chopped meat with salt, pepper and celeriac and shape into two burgers. Cut the bacon into small cubes, and fry in a pan until golden. Take out the bacon and fry the burgers in the sizzling hot bacon fat. Remove the burgers and melt cheddar in the hot pan with the bacon cubes, then pour over the burgers. 

Serving

Warm the rolls and spread with plenty of tapenade. Place the burgers, add cucumber salad with lettuce leaves and a little fresh parsley.

Ingredients

Rolls

  • 2 good burger rolls,
  • maybe baked using the same recipe as pizza dough 

Cucumber salad

  • 2 small shallots, thinly sliced
  • ½ cucumber, thinly sliced
  • 2 tbsp cider vinegar
  • 1 tsp mustard
  • 1 tsp honey
  • Salt and pepper

Tomato tapenade

  • 1 handful semi-dried tomatoes in oil
  • 1 garlic clove
  • 1 tsp capers
  • 1 tsp cider vinegar
  • 1 anchovy
  • 20 g parmesan
  • 1-200 ml good olive oil

Burger

  • 200 g minced beef, below 7% fat
  • Salt and pepper
  • Approx. 70 g grated celeriac
  • 1 thick rasher of bacon
  • 50 g good cheddar
  • 2 large iceberg leaves or other salad
  • ½ bunch fresh parsley, coarsely chopped