Great French cheese is a wonderful addition to that burger, so I splurched for some Morbière.
2 slices of celeriac about 2 cm thick and in the size of the bun
2 small onions
2 cloves of garlic
1 veg stock cube
some herbes de Provence
60 g Butter
1 good pinch of Piment d`Espelette
salt and pepper
1 tsp dark honey -I used Honey Amaro di Corbezzolo from Sardinia - Strawberry tree honey
2 tbsp Noilly Prat
60 g Morbière cheese
1 sunflower or pumpin seed bun
Cut the bun in half and use it as a measure for cutting out the slices of celeriac.
In a small pot bring the water with the veg stock and 25 g of butter to a boil, add herbes de Provence and some pepper and put in the celeriac for 6-8 minutes or until soft. Get it out, when it is done and keep it warm.
In a big pan, melt the butter and chuck in the onion half rings and the fine cut chicory and the garlic and let it get soft. Season with Piment d´Espelette and salt and pepper. When it turns soft, add the honey and caramelize the veg a bit. Add the Noilly Prat.
Shove it to one side in then pan and add slices of Morbière on top to melt into the veggies, on the other side of the pan toast inside of the bun in some butter.
In between each layer of celeriac add some of the cheese veg mixture and put some on the bottom and enjoy!