- 1kg lean beef mince
- 1 small red onion, peeled and finely chopped
- 100g (3½oz) blue cheese, crumbled
- Small bunch of chives, chopped
- Few dashes of Tabasco sauce
- 2tsp Worcestershire sauce
- 1tsp English mustard
- Sea salt and black pepper
- Olive oil, to drizzle
- 6-8 soft burger buns, split
- Handful of salad leaves or Iceberg lettuce
- sliced cheddar cheese, not the processed stuf
- Sliced tomatoes
- Sliced gherkins
- fired onions
- Mayonnaise and/or tomato ketchup
- To prepare the burgers, put all the ingredients, except the oil, into a largekenwood bowl, seasoning well with salt and pepper.
- Mix with the K Beater on low speed until well combined.
- Break off a small piece of the mixture, shape into a ball and fry in an oiled pan until cooked, then taste for seasoning.
- Adjust the seasoning of the uncooked mixture as necessary. Cover the bowl with clingfilm and chill for a few hours.
- Using a burger press and grease proof paper rings press into burgers and freeze.
- Grill or fry as required.
- Best served with gherkins, salad, tomatoes, fried onions and a slice of cheddar.
- Heat a griddle pan or heat up the barbecue.
- Brush or drizzle the patties with a little olive oil and cook for approximately 7-10 minutes, turning them over halfway through cooking.
- They should still be slightly pink in the centre.
- When the burgers are almost ready, drizzle the cut side of the burger buns with a little olive oil. Toast the buns, cut-side down, on the barbecue or griddle until lightly golden.
- To serve, sandwich the burger patties between the buns with some salad leaves, tomato andgherkis, friend onions and a slice of cheddar, and a dollop of mayonnaise and/or ketchup, as you prefer.
I make these quite regularly but once recently I used Rochefort Cheese. That was a mistake. A milder blue cheese such as Bleu D'Auverne or Stilton would be better.