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Bacon and goat cheese burger

4 servings 10 minutes 5 minutes


  • 4 IQF Cabecou
  • 4 sesame-seed burger buns
  • 4 beef burgers, ~100 g each
  • 4 long, thin slices smoked bacon
  • 80 g of red onion
  • 140 g of cherry tomatoes
  • 120 g of cocktail sauce with a smidge of English mustard
  • 80 g of mixed leaf salad
  • Pink peppercorns
  • Salt and freshly-ground pepper


Preheat the oven.
Mince the red onion.
Place the burger on a tray and season with pepper.
Lay a slice of bacon cut in half on top of the burger.
Top with the IQF Cabecou, then season with salt, pepper and pink pepper.
Put the construction in the oven; monitor the cooking.
Meanwhile, cut the burger buns into thirds and toast.
Spread the bottom bun with the cocktail sauce.
Add some salad leaves, tomatoes slices and red onions.
Place the middle bun on top and spread with more cocktail sauce.
When the Cabecou-topped burger is cooked, place it on the bun and top with a few salad leaves.
Close with the top bun and serve immediately.

Recipe made with IQF :


Matured for 9 days, these thick goat cheese rounds have a wonderfull strong clean goat milk flavour.