Beef Burger With Homemade Blue Cheese Mayonnaise Recipes

BEEF BURGER WITH HOMEMADE BLUE CHEESE MAYONNAISE

Steps:

• Combine your Lean Ground Beef (2 pound) with Coarse Sea Salt (to taste) and Ground Black Pepper (to taste).
• Form into four large patties.
• Roast in the oven to a juicy medium rare (Internal temperature of 145 degrees F or 63 degrees C).
• Toast your Portuguese Buns (4) until lighted toasted.
• Make an easy homemade blue cheese mayonnaise by using a food processor to whiz together Mayonnaise (4 tablespoon), Garlic (1 clove) Blue Cheese (to taste) and Fresh Rosemary (to taste).
• Put together your burger simply with the blue cheese mayonnaise and Red Onion (to taste) and then serve with the vinegary tang of Pickled Cucumber (to taste) on the side to cut through the richness.

BLUE CHEESE HAMBURGERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl combine the beef, garlic, beaten eggs, and salt and pepper, to taste.
• Divide the meat mixture into 6 round even patties. Press 1-ounce of blue cheese and 1-ounce of the cold butter into the center of the formed patty. Remold the patty so that all the cheese and butter are hidden inside the center. Continue until all the beef patties have been formed. Refrigerate for 10 to 15 minutes.
• Pour the oil into a large skillet over medium-high. When the oil is smoking, add the beef patties and cook on both sides until golden brown. Remove to a sheet pan and roast in the preheated oven until desired doneness is reached, about 6 minutes. Cook's Note: They can be also cooked on a charcoal grill.
• Warm the buns slightly, then put the burgers on the buns and top each with lettuce, tomato and an onion ring. Enjoy. You can, if you wish, use mayonnaise, ketchup or mustard to enhance this dish.

BLACK AND BLUE BURGER

Steps:

• For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately.
• For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl.
• For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve.
• For the black and blue burger: Preheat a grill to medium-high heat.
• Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
• Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
• Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
• To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.

BLUE CHEESE BURGERS

Steps:

• In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
• Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
• Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

STEAKHOUSE BLUE CHEESE BURGERS

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bacon on a rimmed baking sheet. Sprinkle with the brown sugar and cracked pepper. Bake until the bacon is crisp and the sugar is gooey, 15 to 18 minutes. Remove from the oven, keep warm and set aside. Leave the oven on.
• While the bacon bakes, heat a cast-iron griddle over medium heat until hot.
• Spread the mayonnaise on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside.
• Shape the beef into 4 equal patties. Spread the mustard over each patty and season with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. Add the patties and cook for 4 to 5 minutes. Add the butter and flip the patties.
• Top the patties with the blue cheese crumbles. Bake until the cheese starts to yield--the blue cheese will not melt--2 to 3 minutes.
• Meanwhile, spread the steak sauce on the bottom buns. Top with the patties and bacon. Close the burgers and serve hot.

REALLY EASY BEEFBURGERS

Steps:

• Flavour the meat: Put the meat in a mixing bowl, then sprinkle over the chilli powder and a little salt and pepper. Mix well with your hands or use a fork. The mild chilli powder gives the meat added flavour without making it too spicy.
• Shape into burgers: Divide the mixture into 4 equal pieces, then shape with your hands into round burgers about the width of the buns, or pack the mixture into large presentation rings (if you have them) placed on a chopping board. You need to press down on the meat to compact it, then carefully lift off the rings - a bit like making sandcastles.
• Now get cooking: Fry the burgers on a hot griddle or grill them outside on the barbecue for 5 mins on each side, turning them carefully with a metal spatula. Take care as hot fat from the meat may spit a little.
• Top with cheese and toast the buns: If you want to make cheeseburgers, put a slice of cheese on top of the burgers when you turn them over and let it melt while the other side cooks. When they are ready, cut the burger baps in half and warm them in the toaster or on the barbecue - take care that you don't burn them.
• Prepare the toppings: Meanwhile, prepare the toppings of your choice. Separate the lettuce into leaves. Then, using a sharp knife, thinly slice the tomato, cucumber and gherkin on a separate board to the one you prepared the burgers on. Peel and finely chop the red onion.
• Assemble and enjoy: Spread a little mayonnaise or ketchup - or both if you like - onto the toasted buns, then top with your burgers and salads of your choice, followed by the remaining half bun.

BACON-BLUE CHEESE STUFFED BURGERS

Steps:

• Shape beef into 8 thin patties. Combine the cream cheese, blue cheese and bacon bits; spoon onto the center of 4 patties. Top with remaining patties and press edges firmly to seal. Combine the salt, garlic powder and pepper; sprinkle over patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat on each side until a thermometer reads 160° and juices run clear, 5-7 minutes. , Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in water and mustard. , Serve burgers on buns with mayonnaise, romaine, tomato and mushroom mixture.

JOHN TORODE'S BIG BURGER

Steps:

• First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.
• To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.
• Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.
• Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.
• Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.