Sunday, 10 July 2016

Blue Cheese Burgers


Blue Cheese Burgers

1/4 onion, finely chopped
1/4 stalk celery, finely chopped
220 g ground beef, extra-lean or lean
3/4 tsp dried oregano
1 tsp Dijon mustard
salt and pepper to taste
20 g blue cheese, crumbled
1 tsp olive oil
2 hamburger buns

Mix together onion, celery, ground meat, oregano, mustard, salt and pepper.  Divide the mixture into 4 portions.  Shape each portion into rounds and flatten each one slightly.  Crumble the cheese and place a small amount in the centre of half of the rounds (about 2 tbsp or crumbled cheese per round).  Place the remaining meat rounds on top of the cheese topped rounds.  Use your hands to mold the rounds together, encasing the crumbled cheese, and shaping them into burgers.
Cook the burgers on a medium grill, lightly oiled, for about 10 minutes, or until cooked through, turning them once.  Alternatively, you may cook the burgers on a non-stick, heavy-bottom pan, over high heat.  (I cooked in a pan over medium heat).
Split the hamburger buns and place a burger inside each one.  Serve with Dijon mustard and ketchup on the side.

Makes 2 servings.

THE TANGY MELTED CHEESE WAS A WONDERFUL SURPRISE WHEN YOU BIT INTO THE HAMBURGER.  HAL SAYS THEY SHOULD BE CALLED YUMBURGERS.  WE JUST ADDED A LITTLE KETCHUP.  THE BURGERS WERE QUITE LOVELY WITH JUST THAT LITTLE BIT OF EMBELLISHMENT.

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