If you’re on diet, look away now. If you’re lactose intolerant, close this tab immediately. This is not a drill. This is not pretend. This is the Camemburger.
ALRIGHT STOP, RECIPE TIME.
Whatever you want to put on your burger is up to you. I did the following:
Rocket, fresh tomato, caramelised and pickled red onions, beef patties, and of course, camembert. I specifically used the 250g Dalewood Camembert from Checkers. And no, this is not a sponsored post. I chose it because it is large, wide and relatively firm. This sounds saucier than it was meant to 😉
• Slice tomato, wash rocket and set aside.
• Slice 6 red onions thinly.
• For the pickle, take 2 of the red sliced onions, place in bowl and half way cover with white vinegar and a big spoon of salt. Squish them with your hands to start them breaking down. Chill in the fridge.
• For the caramelised onions, heat up oil in a pan and fry with a table spoon of sugar (I use brown). Optional: add a dash of Worcestershire and fish sauce. Set aside.
• Sadly, I bought premade patties as I left it last minute.com and couldn’t find pork-free mince.
THE CHEEEEEESE get’s its own section.
• I chose wheels of cheese that were roughly 5cm thick. I sliced them down the centre to make them 2,5cm thick.
• Set up your batter. A little bowl of water. Beaten eggs. Flour. Breadcrumbs.
• Rube the dry side of the cheese with water using your fingers. Then coat in flour, then dip in egg, and finally coat in breadcrumbs.
• Fill a small sauce pot with vegetable oil, enough that the wheel of cheese can float. Get it hot hot hot.
• Gently lower the cheese into the oil using a large slotted spoon. Let it get golden. You’ll see it slowly begins rising.
I don’t recommend flipping it. 4 out of 5 of mine were fine, the one completely exploded causing oil to pour over the pot and on to the floor. Very dangerous and unnecessary as it browns beautifully.
While frying your cheese (+-3min each), start cooking up your patties.
Layer it up and VOILA! Be careful, it’s hooot!
