Wash and dry the salad.
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.