Recipes
Lunch
Cheeseburger with Beemster Classic and grilled courgette and roasted red pepper mayonnaise
Ingredients (for 4 persons)
- 1 small onion
- 150 g salted pecans
- 2 pineapple rings (canned)
- 1 egg yolk
- flour
- 1/2 courgette
- 2 sprigs of basil
- 10 chives
- 1 roasted red pepper (from a jar)
- 250 ml mayonnaise
- chilli salt
- 1 bag of mixed salad greens with rucola
- 4 square rolls (such as ciabatini)
- oil
Preparation
Grate the Beemster Claasic. Use a nut grinder or grater to finely grind the pecans. Carefully dry the pineapple rings and chop finely. Mince the onion. Stir the cheese, ground pecans, finely chopped pineapple and minced onion with the egg yolk until it is a kneadable mixture, adding a little flour if the mixture is too moist. Shape the mixture into four patties, dredge each in flour and refrigerate for 30 minutes to set. Slice the courgette into 8 diagonal (3/4 cm thick) slices, sprinkle with a little salt and leave them for 15 minutes. Next, rinse the courgette slices and pat dry. Puree the roasted red pepper (either by pressing through a sieve or using a hand blender) and fold the puree into the mayonnaise. Season with chilli salt. Stack the basil leaves and slice into strips, snip the chives into 2-3 cm pieces. Tear the salad greens and mix the herbs with a handful of salad greens.
Heat a grill pan. Brush the Beemster cheeseburgers and the courgette slices with a little oil and grill them on low heat for about 8-10 minutes until they are golden brown and hot, turning every few minutes. Slice the rolls in half and spread with a little roasted red pepper mayonnaise on the bottom half. Top each with salad greens, a Beemster cheeseburger and 2 grilled courgette slices, grind some chilli salt over the burger and add a generous dollop of roasted red pepper mayonnaise. Put the top of the roll on the sandwich.