Recipe with: ERU Cheese Spread Brie

Beefburger with brie and mushroom tapenade

This Italian roll with a fresh beefburger, home-made mushroom tapenade and creamy brie is the perfect burger for autumn. Serve as a nice lunch or complete meal with home-made fries.

Ingredients:

  • 250 grams mixed mushrooms
  • 30 grams butter
  • Salt
  • 100 grams sun-dried tomatoes
  • 4 fresh beefburgers (150 grams each)
  • 1 red onion
  • 120 grams ERU Cheese Spread Brie

This Italian roll with a fresh beefburger, home-made mushroom tapenade and creamy brie is the perfect burger for autumn. Serve as a nice lunch or complete meal with home-made fries.

Preparation

  • Finely chop the mushrooms.
  • Melt the butter in a frying pan and fry the mushrooms.
  • Season with salt and pepper.
  • Add the sun-dried tomatoes and fry for around 2 minutes.
  • Blend the sun-dried tomatoes and mushrooms in a food processor.
  • Slice the red onion into rings.

Method

  • Grill the burgers on both sides in a grill pan for around 5 minutes.
  • Slice open the Italian rolls and spread generously with ERU Cheese Spread Brie.
  • Place the burgers on the Italian rolls and divide the tapenade over the top.
  • Garnish with red onion.
  • Place the top of the Italian roll back on and serve immediately.

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