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Blue Cheese Burgers

A community recipe by

Not tested or verified by Nigella.com

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Introduction

It is almost barbeque season; this one is a different type of cheeseburger from the normal!

Ingredients

Serves: 0

For the Burger

  • ground beef
  • 113 finely chopped blue cheese
  • 113 butter
  • salt
  • freshly ground pepper (to taste)
  • 1 teaspoon chopped fresh thyme
  • chopped fresh chives
  • 1 chopped finely onion
  • sesame seed rolls

For the Relish

  • ⅞ roughly chopped tomatoes
  • 2 tablespoons olive oil
  • 1 seeded and chopped red bell pepper
  • 2 sliced onions
  • 2 cloves garlic
  • 2 tablespoons white wine vinegar (or balsamic)
  • salt
  • freshly ground pepper

Method

Blue Cheese Burgers is a community recipe submitted by burnt fingers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a medium-sized bowl, mix the blue cheese and butter, adding salt and pepper to season the mixture to taste, then chill for a short period.
  • Mix the burger blend, adding the onion, thyme and chopped chives, mixing this very thoroughly, then roll out the burger mix, and by using a three-inch cutter or a plastic burger press, cut out the burger rounds.
  • On every other uncooked burger round, spread the cheese mix over the top of this; then sandwiching with an uncoated burger, and seal the edges of each sandwiched pair of burgers, with an egg and milk mix. Each burger should be around quarter of an inch thick.
  • Cook on very hot grill or in a frying pan and serve with a sliced tomato, onion and a lettuce leaf, after searing the inside of the seeded burger rolls on a very hot griddle pan.
  • Every burger needs the tang of a good relish! Tomato and Pepper Burger Relish (makes about half a pint and takes about an hour): Spin the tomatoes and the garlic in a food processor until smooth. Heat the olive oil and fry the onions for 10 minutes until soft and lightly browned. Add vinegar, salt, pepper and tomatoes, and cook down, stirring occasionally so that it does not stick to the bottom, until the sauce is thick and pulpy. Taste for salt and pepper, and ladle into a clean, dry, sterilised jar. Leave to cool, then seal, and store in the refrigerator.
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