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Goat cheese burger

4 servings 20 minutes 5 minutes


  • 12 slices of IQF St Maure de Touraine
  • 4 burger buns
  • 4 onions
  • Salad
  • 4 soya burgers
  • 200 g of Fromage Blanc
  • ½ bunch coriander
  • 7cl of olive oil
  • 2cl of balsamic vinegar
  • 5 g Grand Fermage butter with salt crystals
  • 5 g of brown sugar
  • 2cl of soy sauce


Wash and dry the salad.
Set aside.
Chop the coriander.
Mix the fresh fromage blanc with the olive oil and balsamic vinegar.
Season and add the coriander.
Peel and chop the onions.
Sear the soya burgers.
Place 3 slices of IQF Ste Maure de Touraine on top of each one and bake for 10-15 minutes at 230°C.
Whilst the burgers cook, sauté the onions in the butter and sugar, then deglaze with the soy sauce.
Leave to caramelise on a low heat.
Slice the burger buns in half then brush the cut side with the fromage blanc mixture.
Then assemble the burger in the following order: salad, onions, coriander, goats’-cheese soya burger, and top with a few leaves of coriander before closing.

Recipe made with IQF :

Goat’s Cheese PDO Ste Maure de Touraine – Ripened

Ripened for a minimum of 10 days, the Ste Maure de Touraine is the first PDO goats’ cheese in France in terms of volume.