Belgian Hamburger with Creamy Mushroom Sauce and Le Herve AOP Cheese

Belgian Hamburger with Creamy Mushroom Sauce and Le Herve AOP Cheese

http://fromagerie-du-vieux-moulin.be/

To accompany a Belgian burger with Le Herve AOP cheese and creamy mushroom sauce, here are some local drink suggestions:

  1. Belgian Beers:

    • Blonde Beer (Leffe Blonde, Stella Artois): light and sweet, perfect to balance the richness of the burger.
    • Amber Beer (Chimay Red): caramel notes that pair well with the meat and sauce.
    • Dark Beer (Westmalle Dubbel, Leffe Brune): more robust, ideal with the cheese and mushrooms.
    • Trappist Beer (Chimay Blue): with fruity and caramelized aromas.

  2. Belgian Wines:

    • Dry White Wine: from the Meuse Valley, adding a touch of acidity to complement the cheese.
    • Light Red Wine: from the Campine region, with fruity and soft notes.

  3. Other Drinks:

    • Belgian Apple Juice: a non-alcoholic option, refreshing and slightly tangy.
    • Belgian Kombucha: tangy and effervescent, perfect for cleansing the palate.

These drinks complement the rich flavors of the Belgian burger, creating a pleasant and balanced culinary experience.

La Fromagerie Du Vieux Moulin
Hurry up! only 10 items left in stock!
€18.00
VAT included 2 Hours

Belgian Hamburger with Creamy Mushroom Sauce and Le Herve AOP Cheese

Ingredients:

  • 1 beef patty (butcher-style)
  • Creamy mushroom sauce (recipe below)
  • 100 g button mushrooms, sliced
  • Potato slices
  • Belgian Le Herve AOP cheese (soft cheese), sliced
  • Endives, thinly sliced
  • Walnuts (halves)

Creamy Mushroom Sauce:

  • 200 g button mushrooms, chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, chopped
  • 200 ml heavy cream
  • 50 ml vegetable or chicken broth
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Fresh parsley for garnish

Preparation:

  1. Prepare the potatoes:

    • Heat oil in a pan and fry the potato slices until golden and crispy. Set aside on paper towels to remove excess grease.

  2. Prepare the creamy mushroom sauce:

    • In a pan, melt the butter and add the shallot and garlic. Sauté on low heat for 2-3 minutes.
    • Add the chopped mushrooms and cook until tender and slightly browned (about 5 minutes).
    • Pour in the broth and simmer for 5 minutes to reduce slightly.
    • Add the cream, salt, and pepper, and cook for another 5-7 minutes until the sauce thickens. Set aside.

  3. Cook the beef patty:

    • Cook the beef patty in a hot pan or on a grill to your preferred doneness (rare, medium, well-done).
    • During the last few minutes of cooking, place a slice of Le Herve AOP cheese on top of the patty to melt slightly.

  4. Assemble the hamburger:

    • Place the cooked patty with the melted cheese on the bottom of the hamburger bun.
    • Add a spoonful of the creamy mushroom sauce.
    • Top with the crispy potato slices and thinly sliced endives for added crunch.
    • Sprinkle with walnut halves for extra texture and flavor.
    • Close with the top bun and serve immediately.

Result:

This Belgian hamburger is a true treat, with the richness of the creamy mushroom sauce, the softness of Le Herve AOP cheese, and the crunch of fried potatoes and walnuts. A perfect combination of flavors and textures, ideal to serve with a fresh salad or Belgian fries. Enjoy your meal!

Comments (0)