The CHEESE Burger

April 7, 2020

 

This exceptionally delicious, high-protein burger is crafted of traditionally made pressed cottage cheese and is extremely versatile, easily onboarding unique flavour combinations. The batter cooks well from both cold and room temperature, and reheats perfectly in either an oven at 350ºF for 5-7 minutes or in a dry, non-stick pan for 5-7 minutes, flipping once. The cottage cheese patties can also be cooked from frozen for easy prep.

 

PROBURGER WITH PERUVIAN AIOLI 

 

Yield: 25 oz

4 x 5 oz patties 

6 x 4 oz patties (using a wide-mouth mason jar lid as a mould) 

12 x 2oz. sliders 

 

Ingredients:

500g (1 pkg) MC-Dairy pressed cottage cheese

1 cup flour 

2 large eggs 

2 Tbsp lemon zest (1 whole lemon) 

1.5 tsp garlic powder

1.5 Tbsp dried parsley

1/2 tsp chili flakes 

1 tsp salt 

1/2 tsp pepper 

1 Tbsp butter

2 Tbsp canola oil

 

Method:

1. Combine all seasonings with eggs and whisk.

2. Add pressed cottage cheese and then stir in flour slowly until combined evenly - don’t over mix!

4. Melt butter and canola oil in a nonstick pan. Cook patties until golden brown on both sides.

 

Peruvian Chili Aioli

Yield: 16oz

3/4 cup mayo

2 cups packed cilantro, some stems

1-2 jalapenos (seeds out)

2 cloves garlic, minced

1/2 cup Ontario queso cotija 

1 1/2 tablespoon lime juice

1/2 tsp salt

 

 

 

 

 

 

 

 

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All That Jas | Jasmine Baker | 2018