Deluxe beef burger with creamy blue cheese

Deluxe beef burger with creamy blue cheese

Beef and blue cheese burger on a wooden board

This is a deluxe burger with a juicy beef patty and melting creamy blue cheese.

Makes 4


600g prime beef mince

1⁄2 cup fresh bread crumbs

1⁄4 cup parsley, roughly chopped

1 spring onion, green and white part thinly sliced

4 tablespoons olive oil

1⁄2 teaspoon sea salt decent grind black pepper

Flour for dusting

4 brioche buns

4 tablespoons mayonnaise

2 onions, thinly sliced

4 tablespoons tomato sauce or chutney

Lettuce leaves

4 thick slices blue cheese (I used Kapiti Kikorangi creamy blue)

2 tomatoes, sliced

4 gherkins, sliced

Small tin sliced beetroot, drained


1. In a large bowl, mix together mince, bread crumbs, parsley, spring onion, olive oil, salt and pepper. Your hands are your best tools for this! Slap the mixture against the sides of the bowl and it will thicken it up, enabling it to bind well. Divide into four 150g balls and flatten to a disc larger than your bun, as the patties shrink whilst cooking. Dust with each flour and rest while you prepare other fillings.

2. Split and spread buns with mayo ready for toasting. Fry onions until softened and golden. Slice cheese, tomatoes, gherkins.

3. Cook patties in a lightly greased pan. Cook until well browned on one side and blood appears on upper, uncooked side. Flip once and continue cooking until done to your liking (I go for medium-rare or medium, which takes about 1-2 minutes more on the second side). When done, place a slice of cheese onto each patty. Splash a bit of water into the pan and cover immediately for
20 seconds or so – this will melt the cheese to the patty.

4. Toast your buns under a hot grill or in a pan. Smear sauce or chutney onto each toasted bun and then build them up according to your taste. I go for the works – lettuce, tomato, onions, beetroot and a cheesy beef patty!

Nici’s note

Using a rich brioche bun makes this burger super deluxe!

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