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Couscous goatcheese burger with red onion chutney

couscous goatcheese burger |

We had a bit couscous left over from dinner the night before. Not enough to make a new meal out of but too much to throw away.. So when I spotted the  risottoburger van Maura on her blog I had an ephiphany! She used goatcheese in her recipe and because I still have some of that delicious goatcheese from  Bettine it was only logical I would make a similar burger.

And that’s what I did!

Goatcheese burger with couscous |
Korstje maken met havermout en pistache

The biggest difference between risotto and couscous is ofcourse the fact that couscous is a lot less sticky than risotto. So that had to be solved first. I added an egg to the couscous (which already had paksoi and onion in it and was cooked in stock) and about 2 tbsp of flour. And to give it a bit more taste too I kneaded some of the fresh goatcheese through the mix. It’s still not the firmest burger you’ll find so be a little careful when handling the burger so it stays together. The egg did make it a lot firmer once baked but before it’s baked it is handle with care.

Couscous burger with goat cheese |

And because this burger is made entirely out of leftovers I also used our leftover buns. Not the prettiest buns to be honest for a photo but sometimes you’ll just have to do with whatever is on hand. But these – incredibly delicious – burger did give me a lot of ideas for more burgers, so watch and weep! For now I give you the recipe for a real vegetarian couscous burger.


Couscous goatcheese burger with red onion chutney

Inspired by the risotto burger of Yellow Lemon Tree


  • leftover couscous (mine had paksoi and onion in it and was cooked in vegetable stock) approx. 200 gr
  • 1 egg
  • 2 tbsp of flour
  • 50 gr soft goatcheese
  • 25 gr pistachio
  • 1 tbsp rolled oats
  • arugula
  • red onion chutney
  • goatcheese spread naturel


  1. Preheat the oven to 220 C.
  2. Step 1 is making sure you're couscous is sticky enough to form a burger. I first added one entire egg and one tbsp of flour but the ratio of flour to egg wasn't good so I added a bit more flour to make it less wet. Depending on your final mixture you'll have to try it out and see if it stays together if you form a burger from it.
  3. Knead some of the goatcheese through your mixture and add some other herbs and spices to taste.
  4. Make two large hamburger of your couscous mixture and put those carefully on a plate.
  5. Make a mixture of chopped pistachio and oats and roll the burgers through it. Because the egg will have made it quite sticky it will be easy to get it to stick on the outside
  6. Heat some oil in a frying pan on high and add a bit of butter for browning if you want. Turn the heat down and carefully place your burgers in the pan and leave them alone. Once you start turning them around the chance is big they will fall apart.
  7. As soon as one side is done, carefully turn around and bake the other side golden and crispy. Add both burgers to a baking tray covered with baking paper.
  8. Bake for about 15 minutes in your oven. In the meantime gril the buns quickly on a griddle or in the oven. Spread the goatcheese on one side of your buns, ad a bit of rocket and whatever else you feel would be good and put the burger on top. Put a large amount of the red onion chutney on top and eat away!

Disclaimer: De geitenkaas is verstrekt door Bettine als proefpakket


About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer


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Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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Travel calendar 2018

March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
May: Germany
June: Germany
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