Tommeburger
Now this is my kind of veggie burger.
Tomme vaudoise is a mild, soft cheese (almost like a small brie) produced in canton Vaud in the Western part of Switzerland. Almost a whole litre of milk goes into each creamy little 100g cylinder. It's often eaten raw, or breaded and fried, like this one, which replaces a regular hamburger patty.
Get some crusty buns and fill your Tommeburgers with red cabbage coleslaw, chutney, bacon, raw onions, sprouts, or whatever else suits your fancy.
So gooey. So good.
3 tbsp flour
1 egg
100 g breadcrumbs or crushed crackers
1 tbsp caraway seeds
4 Tommes (about 100g each)
butter for frying
4 crusty buns and you desired burger toppings
You need three shallow bowls. In the first put the flour, in the second, the egg (lightly beaten), and in the third, put the breadcrumbs (or crackers) and caraway seeds, mixing gently.
Dip the Tommes first in the flour, then the egg, and finally the breadcrumb mixture, making sure to coat the cheese fully.
Heat a knob of butter in a frying pan until it bubbles. Place the cheese in the pan and fry each side for about 3-5 minutes.
Use as a replacement for a regular hamburger patty.
I'm not sure how easy it is to get Tomme Vaudoise outside of Switzerland, but a small brie would probably produce the same results. The Tommes are about 8-10 cm in diameter and about 2-3 cm tall, so if you use a bigger cheese, increase the cooking time to make sure it melts fully.
Fill your Tommeburger with red cabbage coleslaw, fruit chutney, bacon, raw onions, tomatoes or whatever else suits your fancy.
More cheese?
Griessschnitten
