Beef & Blue Cheese Burgers
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes
Ingredients:
600g Beef Mince
200g Blue Cheese
Hot Honey
4 Brioche Buns
1 Red Onion, Thinly Sliced
Kewpie Mayonnaise
Olive Oil
Salt & Pepper
Special Equipent:
Magdalene or Sharp Knife
Burger Press
Burger Flipper
METHOD:
Step One:
Pre Heat the BBQ, non-stick pan or skillet over a medium to high heat.
Step Two:
Begin with prepping all the ingredients. Cut the brioche buns in half and lightly spread a little mayo to each side. Next, slice the onion as thinly as possible. If you have a magdalene, this will allow you to cut the onions super fine. Just please watch your fingers.
Step Three:
Remove the mince from the packaging and weigh out 4x 150g balls. Roll the meat in between your hands to form four nice tight meatballs. Place each ball onto a piece of baking paper, then place a second piece on top. Using a burger smasher or burger flipper, flatten the meatballs into a 2cm thick patty.
Step Four:
Drizzle a little oil onto the heated surface, then start by toasting the burger buns. Keep an eye on them so they don’t catch and burn, you want a nice golden brown. Next, season each side of the patties with salt and pepper, place on to the grill and cook for 2 minutes. Flip the patty and place 50g of blue cheese on each patty, cooking for a further 2 minutes and letting the cheese melt.
To Build: To the bottom bun, add a swirl of kewpie mayonnaise, followed by the cooked burger patty. Drizzle the hot honey over the oozy melted cheese, then gently dress with the super fine onions. Crown the burger with its lid and enjoy.
Top Tip:
When making patties at home you want to make sure you're using a fatty grind of beef mince. An 80/20 grind is what your after or in other words, a grind with 18-20% fat is perfect. Using a premium grind will run the risk of your patty drying out as there isn’t enough fat content to keep the patty’s moist.