Blue Cheese Burgers (Print Version)
# Ingredients:
01 -
500g ground beef.
02 -
1 large red onion.
03 -
55g crumbled Roquefort cheese.
04 -
55g soft breadcrumbs.
05 -
1 egg, whisked lightly.
06 -
1 tbsp of finely chopped parsley.
07 -
2 tsp of Lea & Perrins sauce.
08 -
1 tsp of French Dijon mustard.
09 -
1 tsp of salt.
10 -
1/2 tsp of freshly cracked black pepper.
11 -
Hot sauce (Tabasco).
12 -
150g of Roquefort cheese.
13 -
4-5 tbsp of crème fraîche.
14 -
1 tbsp of freshly chopped chives.
15 -
1-2 tbsp of olive oil for cooking.
16 -
1 tsp of Lea & Perrins sauce.
17 -
6 slices of thinly sliced smoked poitrine.
18 -
Onion confit.
19 -
6 buttery brioche buns.
# Instructions:
01 -
Throw the minced beef, the crumbled Roquefort, breadcrumbs, whisked egg, and finely chopped red onion together in one big mixing bowl.
02 -
Stir in Worcestershire sauce, Dijon mustard, parsley bits, salt, pepper, and a dash of Tabasco to season the mixture.
03 -
Work everything together with your hands in the bowl, but don’t overdo it—just mix enough until it’s evenly blended.
04 -
Mold the mixture into 6 thick patties, dividing evenly. Be gentle—don’t handle the meat too much.
05 -
Cover the patties up with some plastic film and pop them into the fridge for 30 minutes. This will firm them up.
06 -
Get a skillet good and hot over medium-high heat. Add the poitrine slices—it'll sizzle up nicely.
07 -
Let the poitrine cook until it's all crispy, then take it out and set aside.
08 -
Using the same pan, fry up the burgers for about 3-4 minutes per side over medium heat.
09 -
While cooking, press the patties down gently with a spatula to ensure they brown fully and evenly.
10 -
In the meantime, blend together crumbled Roquefort, crème fraîche, chives, olive oil, and a splash of Worcestershire sauce to make a spreadable sauce.
11 -
If the sauce’s too thick, add a bit more crème fraîche until it spreads easily.
12 -
Toast the inside of your brioche buns until they’re just golden and warm.
13 -
Generously spread onion confit onto the bottom piece of each toasted bun.
14 -
Place a freshly cooked burger patty right onto the confit-covered bun halves.
15 -
Add crispy poitrine slices, then pour on a nice dollop of Roquefort sauce before placing the top bun back on.
# Notes:
01 -
Fancy restaurant-style burger.
02 -
Prep the sauce beforehand to save time.
03 -
Packed with bold flavors.
04 -
A rich and satisfying meal!