Burgers Topped with Spicy Blue Cheese Recipe
Ingredients
- 1lb. (454 g) ground lean steak/beef
1 small onion, chopped finely
Small bunch fresh parsley or other herb of
your choice, finely chopped
Salt and black pepper
1 egg, lightly beaten
1 pack (125 g) ROSENBORG® Traditional or Extra Creamy Blue Cheese
2-3 tsp (10-15 mL) wholegrain mustard
To serve :
Bread rolls of your choice and salad leaves for garnish
1. Combine meat with onion, chopped herbs and seasoning, mix well and then use sufficient of the beaten egg to bind mixture. Form into 4 rounds and pat into a burger shape. Heat grill or griddle to medium hot. 2. Combine cheese and mustard and mix well. 3. Cook burgers under grill or on griddle, turning occasionally to ensure even browning and cooking. When the burgers are just ready divide the cheese mix between the four, and spread an even layer on top, return to heat and just allow to start to melt. 4. Serve in or on bread roll with salad garnish. makes 4
Like Blue Cheese? Try These Recipes:
Bacon Wrapped Blue Cheese Meatloaf Recipe
Strawberries and Blue Cheese Recipe
Blue Mac 'n Cheese Recipe
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Video Transcript - click to open
Welcome back to legourmet.tv. We are once again in the LCBO Events Kitchen, and we have returned with Luke from Rosenborg blue cheese. Now will you talk briefly about the combination of mustard and blue cheese and this is one of those scenarios where it’s going to be on fire.
Luke: Yes, the example we have today is summer. Summer, we do barbecue all the time. A nice way to enhance this burger would be to mix some mustard with blue cheese. Usually, at this stage, we would put mustard and garlic quiche. We just take some mustard, and we take some two, three chunks of blue cheese, that we mix with that mustard. You just mix it towards a granular, a texture like this one. Because what we’ll do, we would put some on the burger and --
Julie: Ah, so it’s our mustard corn that we’ve mixed in with our cheese so it’s kind of like a cheeseburger.
Luc: Yes, put it on your burger and you put the burger back for a minute on the grill so the cheese that is in the mixture will melt. So, that’s a very easy way to finish your burger.
Julie: So really it’s kind of the grown up cheeseburger, kind of like.
Luc: Yes, yes, yes, yes, a grown up taste. So, the mustard, the Dijon mustard with the blue cheese combines really good and when you put it back for a minute on the grill, the cheese will melt and you can have an awesome burger.
Julie: Now, which of the Rosenborg blue cheeses do you recommend to do with this recipe?
Luc: For this recipe, I would take either the traditional blue or the extra creamy blue.
Julie: Okay, so one of those two mustard is good to go.
Luc: They would go just fine on that burger. People will be wondering, what you did to upgrade that burger. It was very easy and it’s going to be only your secret.
Julie: Ah, very good except of course for the recipe that’s available.
Luc: Yes, yes, yes, yes that secret, we share with everyone that goes on our website, rosenborg.com. And we have many, many other secrets like this one.
Julie: That’s great. Well, thanks for stopping by legourmet.tv. Give this one a try over the summer. I hope you enjoy and thanks for stopping by.
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