Beef & Blue Cheeseburger
Topped with a pile of sticky onions that have been gently caramelised in balsamic vinegar and a generous spoon full of creamy blue cheese sauce, this burger is essentially a steak as it takes it’s retro vibe from classic steakhouse recipes.
600 g 80-20 Free Range Ground Beef
1 handful Flat-leaf parsley leaves
to taste Course Ground Sea Salt
to taste black Pepper
25 ml Whiskey
20 ml Tomato Ketchup
1 tbsp Dark Soy Sauce
1 tbsp Organic Honey
2 tsp Chunky Seville Marmalade
1 tbsp Worcestershire Sauce
1/4 Brown Onion
2 clove Garlic
4 Medium Brown Onions
50 ml Balsamic Vinegar
1 tsp Brown Sugar
1 tbsp Butter
100 g Creamy Blue Cheese
250 ml Fresh Heavy Cream
6 Pretzel Buns
Place Whiskey, Tomato Ketchup, Dark Soy Sauce, Organic Honey, Chunky Seville Marmalade, Worcestershire Sauce, Brown Onion, and Garlic into a blender.
Pour the mixture into a saucepan and simmer on a very slow heat, stirring continuously until the sauce has thickened and turned glossy.
Combine 80-20 Free Range Ground Beef, Flat-leaf parsley leaves, Course Ground Sea Salt and black Pepper. Shape into large circular patties – about 2 centimeter in thickness – and refrigerate until needed.
When all the below components are ready, heat a griddle pan to screaming hot and place each patty on it to sear for about a minute or so.
Toast your Pretzel Buns on the stove top.
For the caramelized onions, fry the Medium Brown Onions in Butter until softened. Add in the Brown Sugar and Balsamic Vinegar, and cook over a medium heat, stirring often, until reduced and sticky. Keep warm until needed.
For the blue cheese sauce, place the Creamy Blue Cheese and Fresh Heavy Cream into a small saucepan and gently melt the cheese into the cream, stirring occasionally to combine.
To assemble your burger, simply start off with your patty, topped off with a generous helping of sticky onions and a good dollop of the blue cheese sauce. Close the lid and prepare for a monster mouthful that’s full of smokey richness.
Serve and enjoy!