Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

#InstaFood Post – The Ultimate Gourmet Burger

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Yes, I’m the kind of person that likes to instagram every delicious piece of  food that I take to my mouth, both home-made or restaurant’s. #Instafood and #FoodPorn are my sort of hashtags.

If it’s a complete recipe (that we first loved at home), it generally makes it to a post, but if it’s something very simple I put together quickly and had turned out great, it makes just a good Instagram material.

However, today, after instagraming the most delicious gourmet burger we have had in ages, I thought it was worth sharing it! Although all we’ve done was drive to the supermarket to buy the ingredients, the cooking involved was minimal, the result was so amazing that I had to share this magical combination with whoever gets to read this blog!

Most of the recipe is actually summarised in the Instagram post, but if you want more details on the ingredients and the making, keep reading!

The Ultimate Gourmet Burger

  • Servings: 2
  • Difficulty: easy
  • Print


  • Frozen potato wedges
  • a dash of olive oil
  • 1/2 red onion, cut into rings
  • salt to taste
  • curry powder to taste
  • 1/2 lemon juice
  • 2 premium quality beef burgers (or home-made)
  • Coulommiers de Caractère cheese (an intense creamy Normand cheese, so delicious I can’t describe it, if not available, it can be replaced by Camembert or Brie)
  • 2 Bavarian rolls
  • English mustard
  • Sweet pickled cucumbers
  • Green leaves and tomatoes to make a side salad


  1. Firstly, turn on the oven at 250ºC and put the wedges to cook on a baking tray around 15-20 minutes.
  2. Heat the olive oil in a small frying pan, put in the onion rings, season with salt, curry and lemon juice, stir to mix, cover and cook over low heat, stirring occasionally, until caramelised (great formula to add to any sandwich!).
  3. Now that the rest of your dish is ongoing, heat a non-stick frying pan and cook the hamburgers over medium heat. Once one side is done, flip and add the cheese on top of them. Cover and let them cook and the cheese to melt (I like my hamburgers juicy, but if you prefer  them well done, add the cheese later).
  4. Open the rolls, spread both halves with the mustard, add the caramelised onion, a couple of pickled cucumber slices, the hamburguer + cheese on top and maybe some more cheese (I surely did!).
  5. Serve with the fresh salad on the side and the potato wedges.
  6. PS. I like my potatoes with a 1/2 Sambal Oelek – 1/2 mayonnaise sauce.
  7. Dig in and enjoy. I bet you’ll find it hard to eat restaurant burgers again!


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