Three inspiration barbeque burgers with tomatoes © Courtesy of Fromagerie Bergeron
Descended from a long line of cheesemakers, the Bergeron family has been developing its expertise in Saint-Antoine-De-Tilly in the Chaudière-Appalaches region for more than 30 years. The passion and cheese-making knowledge, passed down from generation to generation, helped the family develop the signature Bergeron flavour. Today, the company’s mission is to position Fromagerie Bergeron as a leader in the cheese industry and to remain committed to preserving the unique character and taste of a Nordic terroir that’s all
its own.
Inspiration: A taste assortment that’ll add a special touch to your creations
- Gouda—Cheddar—Swiss
- Made with pasteurized cow’s milk
- An assortment of mild cheeses that complement each other perfectly whatever the occasion
- Lactose-free
- Gluten-free
- Fresh new packaging!
How to use them
- Sandwiches
- Hamburgers
- Crackers, rusks, and confit
- Raclettes
Inspiration Deluxe Mini Burgers
Servings: 12 mini burgers • Preparation: 25 minutes • Cooking: 10 to 12 minutes
There’s still time to enjoy your barbecue before winter! Try these deluxe mini burgers that will have your guests’ mouths watering. Although we suggest you top them with Boston lettuce and bacon, it’s up to you to adapt them to everyone’s tastes. But we’re sure no one will want to be without our Inspiration cheese selection cheese slices.
Ingredients
- 12 brioche burger buns
- Sliced Inspiration cheese selection
- 500 g medium-lean ground beef
- ½ cup plain or Italian breadcrumbs
- 1 beaten egg
- 2 tbsp. steak spices
- Salt and pepper to taste
- 2 tbsp. butter
- 2 red onions, sliced
- 227 g white mushrooms, sliced
- 2 tbsp. balsamic vinegar
- 2 tbsp. maple syrup
- Topping
- Boston lettuce leaves
- Sliced bacon
- Sauce of your choice (barbecue sauce, ketchup, mayonnaise, etc.)
Preparation
Melt 1 tbsp. butter in a large skillet over medium-high heat. Add mushrooms and brown. Once they are well coloured, transfer them to a bowl.
Tip: To get a nice colour, it is important not to stir the mushrooms too often. They lose their water by stirring them, which does not allow the surface to be coloured. So, avoid touching the mushrooms too often.In the same skillet, heat the remaining butter and caramelize the onions over medium-high heat for about 15 minutes. This time, let yourself stir regularly until the onions are soft and golden brown. Then, put the mushrooms back into the skillet and add the balsamic vinegar and maple syrup. Cook for a few more minutes until a thick consistency is obtained.
In a bowl, combine ground beef, breadcrumbs, egg, steak spices, salt, and pepper and shape into 12 small patties.
Grill the patties over medium-high heat for 10 to 12 minutes, turning halfway through cooking. It is best to use a digital thermometer to ensure that the internal temperature reaches 160°F (71°C).
Cover the patties with cheese slices, which come in three cheese flavours: Bergeron Classique, Gouda, and Swiss.
- Toast the buns and put the burgers together with a generous amount of sauce, some Boston lettuce leaves, the grilled patties and cheese, the onion and mushroom mixture, and the bacon. Serve.
Find more recipes at fromagesbergeron.com/en/recipes
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Fromagerie Bergeron is committed to lowering its environmental footprint by optimizing its daily practices. Sustainable development is the key to ensuring the company’s prosperity without compromising that of future generations.
