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Berloumi Burger powered by Foodbag

A grillkaas burger is probably the quickest and easiest way to use our Berloumi. You make it as hard or as easy as you want. They’re always delicious.

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grillkaas burger with eggplant, hummus, harissa and almond flakes

Cut two eggplants lengthwise into slices of about one centimeter. Fry the eggplant in the pan for ten minutes. Use more than enough olive oil, black pepper, sumac and salt sparingly. Meanwhile, cut the green part the spring onion intot hree-centimetre pieces and start baking with the aubergines after five minutes. Prepare the hummus or make it yourself. Cut 400 g of Berloumi into slices of about one centimeter or halve the Berloumi and then cut it horizontally.

After ten minutes, the eggplant will be soft and fried, remove the aubergines and spring onion from the skillet. Fry the Berloumi in the same skillet one side nicely brown. Turn the Berloumi over to his other side and now add 50 g flaked almonds.

Throw the eggpalnts in the skillet again and drizzle a little lemon juice over everything. Start by assembling the burger by successively placing hummus, Berloumi, eggplant, a little harissa and flaked almonds on the burger.

You can buy harissa in any supermarket. Do you happen to have too many chili peppers and/or do you want to make your own harissa then this manual of our favorite cooking website is the best way.

Berloumi burger with coleslaw, baked apple and green olives

Finely scrape 1/8th white cabbage, mix with 100 grams full greek yogurt, chopped tarragon and 2 grams of salt. Wash and dry 40 grams of cress and cutsome green olives into slices.

Cut one green apple into eight slices and fry it with butter. Meanwhile, cut 400 grams of Berloumi into slices of about 1 centimeter. Remove the apple discs from the pan and fry the Berloumi. Assemble the burger by putting the coleslaw, Berloumi, apple, cress and olives between the burger.

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Berloumi burger with spicy paprika relish, fried pineapple and basil

Cut 2 red bell peppers, 1 red chilli and 200 g red onion into small pieces. Fry these ingredients in a pan with 2 spoonfuls of olive oil. Crush and chop 2 pieces of garlic and add them to the pan. Add 80 g of sugar and caramelize briefly with the other ingredients. Extinguish with 150 g of red wine vinegar and let it boil completely for at least 20 minutes. If necessary, puree in the blender and allow to cool.

Harvest 20 basil leaves and place them on top of each other and cut them into fine strips with a sharp knife. Peel 1/4th fresh pineapple, remove the core and cut the pineapple into slices of about half an inch. Fry the pineapple slices in corn oil and remove from the pan.

Cut 400 g of Berloumi into slices of about 1 centimeter and fry the Berloumi in the same pan as the pineapple. For the fastest grillkaas burger you can bake the pineapple and Berloumi in a large pan at the same time. Assemble the grillkaas burger with the relish, pineapple, Berloumi and basil

Berloumi burger with short pickled cucumber and pickles from Camp’s

Cut one cucumber into extremely thin slices and mix with 10 g of salt. Leave for half an hour. Rinse with cold water in a fine sieve. Drain and press vigorously afterwards. Toast the burger buns and let them cool briefly. Fry the Berloumi and add the Camp’s pickles, Berloumi and pickled cucumber to the burger.

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