for 4 person

Caramelized onion puree

1 tbsp	olive oil
3	onions, cut into rings
½ tbsp	sugar
¼ tsp	salt

Squash medallions

400 g	squash (e.g. butternut, cut into slices approx. 7 mm thick)
¼ tsp	salt
a little	pepper
2 ½ tbsp	white flour
1	egg, beaten
80 g	grated Parmesan

Burgers

4	bread rolls, cut in half crosswise
125 g	Camembert, in slices
½ tbsp	lemon juice
½ tbsp	olive oil
½ bunch	flat-leaf parsley, leaves torn off
¼ bunch	peppermint, leaves torn off
¼ bunch	chervil, torn into pieces
	salt and pepper to taste

How it's done

Caramelized onion puree

Heat the oil in a non-stick frying pan. Cover the onions and cook for approx. 20 mins., stirring occasionally. Add the sugar, cook (uncovered) for approx. 5 mins. until caramelized. Salt the onions, leave to cool, puree.

Squash medallions

Season the squash. Empty the flour into a shallow dish, place the egg and cheese in two separate deep dishes. Toss the squash in the flour and dust off the excess. Dip in the egg and then in the cheese, press firmly on the crumb coating, place on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove.

Burgers

Toast the cut surfaces of the buns in a frying pan until golden brown, spread with the onion puree. Place the cheese and squash on the bottom half of the buns. Whisk together the lemon juice and oil, mix in the herbs, season. Spread the herb salad on top of the squash, cover with the top half of the burger buns.

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