Recipe of the Month – August

Summer is the peak time for al fresco dining and what better way to enjoy the start of the weekend than with a delicious homemade burger. Here’s an ideal Morso recipe!

2 persons


2 good burger rolls
Cucumber salad:
2 small shallots, thinly sliced
½ cucumber, thinly sliced
2 tbsp cider vinegar
1 tsp mustard
1 tsp honey
Salt and pepper

Tomato tapenade

1 handful semi-dried tomatoes in oil
1 garlic clove
1 tsp capers
1 tsp cider vinegar
1 anchovy
20 g parmesan
1-200 ml good olive oil


200 g minced beef, below 7% fat
Salt and pepper
Approx. 70 g grated celeriac
1 thick rasher of bacon
50 g good cheddar
2 large iceberg leaves or other salad
½ bunch fresh parsley, coarsely chopped

Cucumber salad

Mix onions and the cucumber with the other ingredients, and leave to stand for half an hour.
Tomato tapenade: Blend semi- tomatoes, garlic, capers, vinegar, anchovy, parmesan and oil and chill.


Knead the chopped meat with salt, pepper and celeriac and shape into two burgers. Cut the bacon into small cubes, and fry in a pan until golden. Take out the bacon and fry the burgers in the sizzling hot bacon fat. Remove the burgers and melt cheddar in the hot pan with the bacon cubes, then pour over the burgers.


Warm the rolls and spread with plenty of tapenade. Place the burgers, add cucumber salad with lettuce leaves and a little fresh parsley.