Blue Cheese Burgers



  • 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



  1. To prepare the burgers, put all the ingredients, except the oil, into a largekenwood bowl, seasoning well with salt and pepper.
  2. Mix with the K Beater on low speed until well combined.
  3. Break off a small piece of the mixture, shape into a ball and fry in an oiled pan until cooked, then taste for seasoning.
  4. Adjust the seasoning of the uncooked mixture as necessary. Cover the bowl with clingfilm and chill for a few hours.
  5. Using a burger press and grease proof paper rings press into burgers and freeze.
  6. Grill or fry as required.
  7. Best served with gherkins, salad, tomatoes, fried onions and a slice of cheddar.
  8. Heat a griddle pan or heat up the barbecue.
  9. Brush or drizzle the patties with a little olive oil and cook for approximately 7-10 minutes, turning them over halfway through cooking.
  10. They should still be slightly pink in the centre.
  11. 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.
  12. 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.