Beef burgers with blue cheese, whiskey, red onion and mustard, with a side of potatoes
2 servings
60 minutes
This exquisite burger with blue cheese and whiskey embodies bold flavors and gastronomic chic. The tender beef patty, enriched with the aroma of whiskey, harmoniously combines with the spiciness of blue cheese and tangy mustard, creating a rich and layered taste experience. Caramelized red onions add sweet notes, while capers introduce a light acidity that highlights the depth of flavor. A side of crispy golden potatoes complements the dish, adding textural variety. This dish is perfect for a cozy dinner with a glass of red wine or an elegant picnic where each bite reveals new facets of culinary delight. The European burger tradition here takes on a refined tone, making this recipe a true culinary masterpiece.
1
Mix minced meat (if you can't chop it by hand, grind it in a meat grinder with a coarse grate) with crumbled blue cheese, mustard, finely chopped onion (alternatively, caramelize the onion in a small amount of oil first), salt, pepper, oil, whiskey, and ice water. Knead thoroughly and beat the mixture against the bottom of the bowl. This is a crucial step that should not be skipped. Leave it in the fridge for one to three hours. After resting, beat the mixture again and flatten it in the bowl. Then, without removing it from the bowl, divide it into equal parts and form burgers. This division allows for evenly sized patties, which is convenient and ensures they cook simultaneously. Also, aesthetics matter. Form patties with wet hands, gently pressing the meat. You can coat them in flour, but well-beaten mince doesn't need extra binding, so this step can be skipped. Heat a pan with olive oil and fry the burgers until browned. Serve immediately or let them rest under foil for a few minutes. Serve on toasted buns or separately.
- Beef: 350 g
- Whiskey: 3 tablespoons
- Red onion: 40 g
- Blue cheese: 50 g
- Salt: to taste
- Dijon mustard: 2 teaspoons
- Cayenne pepper: to taste
- Olive oil: 1 tablespoon
- Water: 30 ml
2
Thinly slice the red onion, lightly salt it and add the marinade from the capers. Let it sit for 10 minutes, then drain the marinade. Add olive oil, pepper, and capers, mix well and place on top of the burgers.
- Red onion: 40 g
- Salt: to taste
- Olive oil: 1 tablespoon
- Cayenne pepper: to taste
3
For the potato garnish: boiled and cooled potatoes, olive oil, salt. Cut the potatoes crosswise into slices about 1 cm thick. Place in a hot pan with oil in a single layer and fry until browned. Flip once and serve, seasoned with salt.
- Beef: 350 g
- Olive oil: 1 tablespoon
- Salt: to taste
4
For the salad: a mix of salad leaves, sun-dried tomatoes, olive oil, pine nuts, salt.
- Salt: to taste