Langres is a pungent, creamy washed-rind cheese from the Champagne region of France, and it melts beautifully over a good burger patty for a distinctly French take on a classic.
Ingredients
- 4 burger buns
- 4 beef patties (125 g each)
- 150 g Langres cheese, sliced
- 1 onion, sliced
- Lettuce
- Salt and pepper, to taste
Instructions
- Preheat the oven and warm the buns briefly.
- Season the patties and grill or pan-fry to your liking.
- In the last minute of cooking, top each patty with a slice of Langres and let it melt.
- Assemble the burgers with lettuce, onion and the cheese-topped patty.
Serve immediately while the cheese is beautifully melted.
