Marbled burger with marbled beef steak and blue cheese sauce
4 servings
60 minutes
The marble burger with marbled beef steak and blue cheese sauce is a true embodiment of luxury in the burger world. The black buns with activated charcoal create a striking contrast, while their airy texture perfectly complements the juicy steak. The beef infused with the aroma of spices and rosemary becomes the star of the dish, and the tangy blue cheese sauce adds depth of flavor, combining creamy tenderness with noble sharpness. Fresh vegetables—avocado, tomatoes, and caramelized onions—add brightness to the burger and balance the rich meaty notes. This burger is more than just food; it transforms traditional fast food into an exquisite gastronomic experience that offers unforgettable taste sensations.
1
Preheat the oven to 180°C. For the yeast dough: dissolve dry yeast in 270 ml of warm water, add salt and sugar, and mix well. Dissolve all activated charcoal in 20 ml of water. Sift or aerate 370 g of flour using a whisk. Pour the yeast water and then the charcoal water into the flour and start kneading the dough. If you have a mixer with a hook attachment, you can do the whole process on low speed until a dough ball forms. If you don't have a mixer, place the dough on a floured surface and knead it lightly by hand.
- Premium wheat flour: 390 g
- Water: 310 ml
- Dry yeast: 5 g
- Salt: 2 g
- Sugar: 5 g
2
Regardless of how the dough is mixed, shape it into a ball and place it in a deep bowl greased with vegetable oil, cover with a lid or plastic wrap, wrap in a towel, and place in a warm place for 1 hour. After an hour, place the dough on a floured surface, knead slightly, divide into 4 equal parts, shape into round rolls, roll them, and place on a baking sheet to rise in a warm place for 30 minutes. After half an hour, brush the rolls with water (or an egg mixed with 2 tbsp of cold water), sprinkle with sesame seeds, and place in a preheated oven for 15 minutes until golden brown. Remove and cool at room temperature. To prevent the rolls from crumbling when sliced, you can refrigerate or slightly freeze them.
- Vegetable oil: 1 tablespoon
- Sesame: 10 g
3
Marinate the marble beef steak in olive oil and spices (I used paprika, ground chili, and Svan mix), sprinkle with rosemary. Grill on a well-heated grill pan for 4 minutes on each side. Place on a plate to rest while you prepare the vegetables and sauce.
- Beef steak: 250 g
- Olive oil: 3 tablespoons
- Dried rosemary: 5 g
- Spices: to taste
4
Wash the avocado, cut it in half, remove the pit, scoop out the flesh with a spoon, and slice one half and the other half. Wash the tomatoes and slice them into thick slices. Peel the onion and slice it into thick half-rings, fry in the juice left from the steak in the pan until golden, add salt, freshly ground black pepper to taste, and balsamic vinegar, mix, and remove from heat. Slice the steak into thin slices.
- Avocado: 0.8 piece
- Tomatoes: 3 pieces
- Onion: 1 piece
- Balsamic vinegar: 1 tablespoon
- Freshly ground black pepper: to taste
5
Mix blue cheese with yogurt and roasted garlic pressed in a garlic press, heat in the microwave for 1 minute, stir. The cheese will melt and combine with the yogurt.
- Soft blue cheese: 150 g
- Natural yoghurt: 2 tablespoons
- Garlic: 3 cloves
6
Finally, we assemble the burger! Toast the buns on a grill pan, cut them in half, spread the bottom with the juice from the steak, add 2 slices of tomato, some sliced avocado, and sautéed onions, then 2 slices of steak, drizzled with cheese sauce. Spread the top with cheese sauce and cover the burger.
- Beef steak: 250 g
- Tomatoes: 3 pieces
- Avocado: 0.8 piece
- Onion: 1 piece
- Soft blue cheese: 150 g