Taverna Pro - Burger & Fries recipes and inspiration

BURGER & FRIES Recipes and Inspiration

PANEER Size

Packaging

Preparation

Shelflife (days)

Cubes (IQF) 3x1.5 kg

11mm / 19mm

1x5 kg

Frozen Frozen

Deep frying

Pan frying

270

Defrosted

3

GRILLING CHEESE Size

Packaging

Preparation

Shelflife (days)

Cheese fries (IQF) 3x1 kg

12x20x60 -80mm

1x4 kg

Frozen Frozen

Deep frying

Oven

270

Defrosted

3

Burger slices (IQF) Ø75 mm / 65g

3x 1300 g

1x4 kg

Ø90 mm / 80g

3x 1200 g

1x4 kg

Frozen Frozen

Deep frying

Oven

Defrosted Frozen

Frozen

Deep frying

Oven

Deep frying

Oven

Deep frying

Oven

Deep frying

Pan frying

270 3 270

Defrosted

3

Sausage Ø75 mm

4x1.5 kg

Ø90 mm

4x1.75 kg

CHILLED

CHILLED

CHILLED

180

CHILLED

180

CHILLED

364

Block 6x 250g

4x 1 kg

CHILLED

HALLOUMI Packaging

Preparation

Shelflife (days)

Halloumi

750 g

750 g

750 g

CHILLED

CHILLED Deep frying

Block

Burgerslices

Slices

Frozen

1 kg

Frozen Fries

180

Pan frying

Deep frying

Pan frying

Defrosted

270 3

YOUR SHORTCUT TO QUICK, EASY AND DELICIOUS FAST FOOD Cooking with cheeses meant for frying makes everything easier in the kitchen.

They have a long shelf life, lots of taste and texture, and are super-easy to fry directly from the freezer, so it’s quick and easy for you to prepare individual servings with a minimum of waste.

Taverna’s cheeses made for frying are available in a variety of cuts: cubes, blocks, fries, and burger slices.

Cook them whichever way you prefer.

Bon appétit!

NORDEX FOOD

CRISP AND SALTY FOR DEEP-FRYING OR PAN-SEARING GOOD FOR BREADING IQF CAN BE PREPARED STRAIGHT FROM THE FREEZER FILLING AND TASTY SUITABLE FOR VEGETARIANS

SERVES 10

CLASSIC CHEESEBURGER WITH BREADED CHEESE

GRILLING CHEESE

All the best bits of a cheeseburger, without the meat.

INGREDIENTS 10 slices of Taverna grilling cheese sausage 0.8–1.0 cm 10 burger buns of your liking

BREADING 3 eggs 2 tbsp flour 5 tbsp Panko breadcrumbs

Thinly slice your tomatoes and cucumber; wash the lettuce.

Whisk the egg and mix the other ingredients for the breading.

Coat slices of cheese in egg, then in the breading, and deep fry for about 3–5 minutes at 170°C or until golden and crisp.

5 tbsp finely grated parmesan 1 tbsp sweet paprika 1 bunch of basil, finely chopped

TO FILL THE BURGERS Lettuce Tomato Cucumber Ketchup Mayonnaise Mustard

Cut open the burger buns and spread with ketchup, mayonnaise and mustard. Place a slice of cheese on each of the bottom halves, and top with lettuce, cucumber and tomato and a top half.

Serve immediately.

SERVES 10

HAWAII BURGER WITH BREADED CHEESE The taste of tropical island living.

INGREDIENTS 10 slices of Taverna grilling cheese sausage 0.8–1.0 cm 10 burger buns of your liking 1 can of sliced pineapple 10 slices of ham

BREADING 3 eggs 2 tbsp flour 5 tbsp Panko breadcrumbs 5 tbsp finely-grated parmesan 1 tbsp sweet paprika 1 bunch of basil, finely chopped

TO FILL THE BURGERS Lettuce Mayonnaise Mustard

GRILLING CHEESE

Tip! Thick burger slices make for a great breaded crust!

Whisk the egg and mix the other ingredients for the breading.

Coat slices of cheese in egg, then in the breading, and deep fry for about 3–5 minutes at 170°C or until golden and crisp.

Cut open the burger buns and spread with ketchup, mayonnaise and mustard. Top with lettuce and fried cheese, followed by ham and pineapple, before finishing with the bun top. Serve immediately.

Tip!

Fried burger slices without breading gets a great golden colour when deep fried!

GRILLING CHEESE

BREAKFAST BURGER The day starts well when it begins with a burger.

SERVES 10

INGREDIENTS 10 quality burger buns 10 Burger Slices 20 slices back bacon 10 eggs 5 ripe tomatoes 200 ml ketchup 1 tbsp tabasco

Start by adding the tabasco and smoked paprika to the ketchup. Set to one side.

Slice the tomatoes and fry the bacon in a pan.

Remove the bacon and brush each burger bun with the bacon grease before toasting them.

Pan-sear, deep-fry or grill the burger slices.

Fry the eggs and spread the buns with mayonnaise.

1 tsp smoked paprika A dollop of salad mayonnaise

Stack your burgers with cheese, spicy ketchup, tomatoes, back bacon and a fried egg on top.

SERVES 10

BREADED AUBERGINE BURGER Pure deliciousness for those of us who love the taste of good cheese.

INGREDIENTS 20 slices Taverna grilling cheese sausage 0.8–1.0 cm

BREADING 3 eggs 2 tbsp flour 5 tbsp Panko breadcrumbs 5 tbsp finely grated parmesan 1 tbsp sweet paprika 1 bunch of basil, finely chopped

TO FILL THE BURGERS 2 aubergines Olive oil 300 g tomatoes 1 handful of basil 3 garlic cloves 2 tbsp olive oil 1 tbsp apple cider vinegar 100 ml green pesto

Thinly slice your tomatoes and cucumber; wash the lettuce.

GRILLING CHEESE

Tip!

Use the sausage slices instead of bread for a filling meal og small serving

Whisk the egg and mix the other ingredients for the breading.

Coat slices of cheese in egg, then in the breading, and deep fry for about 3–5 minutes at 170°C or until golden and crisp.

Cut open the burger buns and spread with ketchup, mayonnaise and mustard. Place a slice of cheese on each of the bottom halves, and top with lettuce, cucumber and tomato and a top half.

Serve immediately.

SERVES 10

SANDWICH WITH SMALL CHEESE STEAKS AND PICKLED RED ONIONS A filling, tasty sandwich!

INGREDIENTS 10 slices sandwich bread 20 65 g Taverna grilling cheese burger

GRILLING CHEESE

Tip!

A bit of pickle onion or similar is a gread addition to the mild cheese flavour.

Slice the red onions thinly and boil the vinegar, sugar and water. Pour the mixture over the red onions and set to one side.

slices or 10 80 g ones, cut in half 200 g salad cheese 1 garlic clove 2 limes 1 bunch chives 1 tbsp pepper mix 300 ml creme fraiche 18% 2 bunches radishes 3 red onions 100 ml red wine vinegar 85 g sugar 100 ml water 4 crisp lettuce leaves 2 pots cress

Blend the salad cheese, garlic and creme fraiche to a smooth cream and season with the pepper mix.

Add the finely chopped chives and put the cream in the fridge.

Slice the radishes and wash the lettuce.

Deep-fry the cheese steaks at 160°C until golden and hot.

Stack your sandwich between slices of sandwich bread with a nice layer of feta cream on both top and bottom, and the hot cheese in between with pickled red onions, radishes, lettuce and cress.

Tip! Practically an dips of your liking works amazing with cheese fries!

GRILLING CHEESE

CHEESE FRIES WITH 3 KINDS OF DIP

Tip! Suggested serveing per person 80-120 grams

There is no end to the combinations of cheese fries and dips, but here are some of our favourites.

Deep-fry the cheese fries at 160°C until golden and crisp, and serve with different kinds of dips.

FERMENTED GARLIC MAYO 1 black garlic or Oscar fermented garlic paste 4 egg yolks 5 tbsp white wine vinegar 0.5 litre flavourless rapeseed oil Salt

Blend the fermented garlic in the oil until dissolved.

Whisk the remaining ingredients in a bowl and add the oil a tiny bit at the time until it emulsifies. Whisk until the mayonnaise is nice and thick. Add more oil if you desire a slightly runnier mayonnaise.

1 tsp Dijon mustard 1 pinch black powder food colour

SPICY FETA DIP 4 feta blocks 250 g creme fraiche 38% 1 tbsp paprika 1 fresh red chilli Salt

Chop the red chilli finely and put it in a food processor with the feta cheese. Blend until smooth, add the creme fraiche and paprika, pulse in a blender and season with salt.

RAMSON CREAM 30 ramson leaves (can be substituted with chive or parsley) 4 egg yolks 5 tbsp white wine vinegar 0.5 litre flavourless rapeseed oil Salt 1 tsp Dijon mustard

Blend ramson leaves and oil at high speed for 10 minutes.

Strain the hot green oil through a piece of cloth and then set aside the oil to cool off.

Whisk the remaining ingredients in a bowl and add the oil a tiny bit at the time until it emulsifies. Whisk until the mayonnaise is nice and thick. Add more oil if you desire a slightly runnier mayonnaise.

HALLOUMI

HALLOUMI SANDWICH WITH PUREED PEPPERS, SMOKED CHILLI AND CUCUMBER RELISH A lovely, filling lunch sandwich with a gourmet touch.

SERVES 10

INGREDIENTS 10 slices sandwich bread 750 g Taverna halloumi 7 red peppers 2 onions 1 garlic clove 1 chipotle chilli 1 jar pickled cucumbers 3 g gellan gum Freshly ground black pepper Salt 5 tomatoes Mayonnaise

Start by bringing to the boil the brine from the pickled cucumbers, and mix in the gellan gum. Remove the liquid from the heat, pour into a bowl and put in the refrigerator to set.

When the gel is set, blend it until smooth. Dice the pickled cucumbers finely. Mix them with the blended gel, and season with freshly ground black pepper.

Sear the red peppers over a gas flame or in the oven until blackened. Peel off the skin.

Slice the onions into eighths and bake in the oven ntil tender.

Blend the peppers, garlic, onion and chipotle chilli until coarsely pureed, and season with salt.

Slice the tomatoes, and stack your sandwich with slices of halloumi, pureed peppers, cucumber relish and some mayonnaise.

Toast the sandwiches in a panini iron until deliciously golden.

Tip!

A bit of pickle and a bit of spice is perfect in Cheese filled sandwiches.

GUIDE:

HOW TO BREAD YOUR CHEESE BEFORE FRYING STEP 1

REMEMBER YOUR GLUE!

Coat the cheese in egg.

STEP 2

THE CRUNCHY PART

Dip in crushed cornflakes, breadcrumbs or flour.

STEP 3

THE EXTRA-TASTY PART

Sprinkle with paprika, finely grated parmesan, chilli sauce or fresh herbs.

STEP 4

COOK

Deep fry 180°C 3-4 minutes and serve!

TRY SOME OF OUR FAVORITE COMBINATIONS: With flour, breadcrumbs, grated parmesan, paprika and fresh herbs.

With chia seeds, hemp seeds, pumpkin seeds and chilli sauce.

With cornflakes, herbs, flour and parmesan.

Tip! Mexican food is great with our fries!

GRILLING CHEESE

CORN TACOS WITH FRIES AND GREENS This Mexican dish is a beloved classic, and we totally get it! Delicious small tacos with the right combination of salty, sweet, sour and hot.

MAKES 14–16 CORN TACOS

INGREDIENTS Taverna grilling cheese fries

TACOS 400 g masa harina 350 ml hot water 20 g pork fat Salt

PICO DE GALLO (RED TOMATO SALSA) 4 large ripe tomatoes 2 red peppers 2 banana shallots or red onions 1 bunch fresh coriander 2 tbsp olive oil 2 limes 2 fresh jalapeño chillies

TO FILL THE BURGERS 2 spring onions, finely sliced 2 heads of little gem lettuce, finely sliced Hot sauce of your liking 3 avocados

Make the dough for the tacos by mixing water, masa harina flour and pork fat; season with salt. The dough should be slightly moist. Let it rest for 15 minutes.

While the dough rests, prepare the pico de gallo tomato salsa. Sear the peppers and jalapeños over a gas flame or in the oven until blackened. Peel off the skin and remove the seeds.

Dice the peppers, chilli, tomatoes and spring onions.

Add salt. Add juice and zest from the limes and lots of freshly chopped coriander. Add the olive oil and let the salsa sit for about 15–20 minutes.

Roll the taco dough into balls the size of golf balls and press with a taco press. Bake in a hot, dry, cast-iron skillet.

Deep-fry the grilling cheese fries or grill them in a grill pan. Place them on top of the warm tacos with the avocado, finely sliced little gem lettuce and spring onions, a good hot sauce and the pico de gallo tomato salsa.

MAKES THE EQUIVALENT OF 1 JAR

SPICY PANKO-BREADED FRIES WITH SALTY LEMON MAYONNAISE

GRILLING CHEESE

A delicate new take on a mayonnaise makes all the difference for these deep-fried cheese fries.

INGREDIENTS Taverna grilling cheese fries Egg Panko breadcrumbs Sriracha chilli sauce Flour BBQ spice

Blend the eggs and the chilli sauce. Coat the cheese in flour, then in the spicy egg mix and panko breadcrumbs. Deep-fry at 160°C until golden and crisp. Sprinkle with BBQ spice to finish.

SALTY LEMON MAYONNAISE 1 preserved lemon 120 g egg whites 260 g rapeseed oil 10 g apple cider vinegar

Cut the preserved lemon into wedges and remove the pits. Puree the oil and the preserved lemon in a blender. Add oil and vinegar and keep blending until the mixture emulsifies into a thick, white cream.

MAKES THE EQUIVALENT OF 1 JAR

SAUCE TARTARE FOR CHEESE FRIES

A classic for your menu.

GRILLING CHEESE

INGREDIENTS 300 ml natural yoghurt 10% 150 ml mayonnaise, homemade or store bought

Put all the ingredients in a bowl and mix well.

Serve with cheese fries.

50 ml cornichons, finely chopped 50 ml coarse mustard 1 lemon, juice and zest 2 shallots, finely chopped 1 bunch parsley, finely chopped 1 bunch dill, finely chopped Salt & pepper

KETCHUP FOR CHEESE FRIES (1 BIG BOTTLE) 1 kg ripe tomatoes, chopped 1 can peeled tomatoes 1 large red onion, finely chopped 1 garlic clove, finely chopped 1 tbsp tabasco or to your liking 1 large cooking apple, diced 1 star anise 0.5 tsp salt 1 cinnamon stick 50 ml cane sugar 200 ml apple cider vinegar

Put all the ingredients in a pot, except half the vinegar.

Bring to the boil and simmer for 30–35 minutes. Add more vinegar to taste, if needed. Season with salt and pepper. Remove the cinnamon stick and star anise and puree with a stick blender. Bring back to the boil, leave to simmer for a while, remove from the heat and leave to set. Serve chilled.

NORDEX FOOD A/S Nordre Ringgade 2 DK - 9330 Dronninglund Tlf.: +45 96 47 15 00 Mail: export@nordex-food.dk