….or my fat b*****d burgers as I usually call them in less polite company. I’ve been making these barbecue burgers for years and they always go down a storm. So incredibly quick and easy to put together yet worlds apart from any commercial burgers. And more importantly you know exactly what meat’s gone into them which is always a concern of mine. They can handily be made in advance and stored for a few days in the fridge, or even frozen.
My blue cheese of preference is definitely Gorgonzola as it has a nice little kick to it without being overbearing, and is perfectly creamy and a good melter. For a slightly mellower flavour use Dolcelatte or Cambozola. Or for added kick go for Stilton or Roquefort.
The quality of the beef is crucial, use the best mince you can get hold of and preferably minced in front of you by a butcher.
Enough for four very large burgers!
a medium onion, finely sliced
2 tablespoons of sunflower oil
650g of very good quality lean beef mince
a teaspoon of salt
a teaspoon of coarsely ground black pepper
80g of blue cheese, divided into 4 equal cubes
4 large burger baps
Cook the onion in the oil for about 10 minutes until very soft, stirring regularly so the onions don’t catch and burn. Allow to cool.
Once cool mix the onions, beef, salt and pepper in a large bowl. This really is a job best done with your hands, unglamorously squelching everything together through your fingers.
Divide into four and shape each quarter into a patty shape. Press a cube of cheese into each and shape the beef around it so it’s buried and sealed within.
Place in the fridge until you’re ready to barbecue.
Cook over hot coals for about 4 minutes on each side. The meat should be a teeny weeny bit pink towards the middle and the cheese just oozing. Cook a minute or so more on each side for well done.
Serve in big floury baps with all the normal sauces and sides. Enjoy! You will.