Blue Cheese Burgers
4 servings
40 minutes
Blue cheese burgers are a bold interpretation of the classic burger inspired by German culinary traditions. Roquefort cheese, with its tangy notes and distinctive creamy flavor, adds depth to the aroma, while tender mushrooms in wine sauce enhance the richness of the flavor palette. The combination of ground beef, the sharpness of mustard, and the freshness of arugula creates a perfect balance of textures. This burger is not just street food but a true culinary masterpiece that can be served at a dinner party or in cozy company with a glass of white wine. The buns are crispy on the outside and soft on the inside, enriching the taste experience, while grilling gives the patties an appetizing crust. Each ingredient in this recipe plays its role in creating a rich and intense spectrum that will be remembered from the first bite.
1
Mix the minced meat with mustard and sauce. Add thyme, 1/2 teaspoon of garlic, and season with salt and pepper.
- Ground beef: 700 g
- Dijon mustard: 3 tablespoons
- Worcestershire sauce: 2 teaspoons
- Fresh thyme: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
2
Make burgers.
3
Fry chopped onion in butter.
- Green onion with bulb: 1 piece
- Butter: 2 tablespoons
4
Add the chopped mushrooms and remaining garlic. Sauté for 4 minutes. Pour in the wine and cook until it almost evaporates. Remove from heat and cover to keep warm.
- Fresh champignons: 200 g
- White wine: 0.3 glass
5
Grill hamburgers on a grill rack or skillet over medium heat for 3-4 minutes for medium doneness or 7-9 minutes for well done.
- Ground beef: 700 g
6
Toast the halves of the buns on the grill or in the oven for 1-2 minutes. Spread with mustard.
- Hamburger bun: 4 pieces
- Dijon mustard: 3 tablespoons
7
Place the cutlets, then the stewed mushrooms.
- Ground beef: 700 g
- Fresh champignons: 200 g
8
Place slices of blue cheese on the burgers.
- Roquefort cheese: 75 g
9
Place arugula leaves on top. Cover with the other half of the bun.
- Arugula: 50 g