Prep 20 mins
Cook 15 mins
I enjoy this easy recipe from Pol Martin's Easy Cooking For Today cookbook. For me, it's a burger for the adults. It's even delicious without hamburger buns. Pol, a premier Canadian chef, recommends serving this with his Green Onion Potatoes.
- 2 tablespoons vegetable oil, separated (30 ml)
- 1 small onion, peeled and finely chopped
- 2 lbs lean ground beef (900 g)
- 1 egg
- 1 tablespoon parsley, chopped (15 ml)
- 4 slices Roquefort cheese
- 1 tablespoon Worcestershire sauce
- 3 drops Tabasco sauce
- In small frying pan, heat 1 tablespoon of the oil.
- Add onion, cover, and cook over low heat for 4 minutes.
- Combine beef and egg, mixing well.
- To beef mixture, add cooked onion, parsley, Worcestershire and Tabasco sauces and mix well.
- Shape mixture into 4 large patties, scoring each with a knife.
- Heat remaining tablespoon of oil in large frying pan. When hot, add meat patties and cook 10 to 12 minutes over medium heat. Turn 4 times during cooking, and once seared, season well.
- When burgers are done, transfer to ovenproof dish. Cover each burger with a slice of cheese and broil 2 to 3 minutes.
I'm a sucker for strong cheeses and this recipe sure delivers. I used blue cheese (roquefort costs about $100 a kilo in Australia). The fellas described their burgers as decadent, but I think they are simply delicious. I made half a batch and got six medium-sized burgers. I added 50 grams of diced blue cheese into the beef, as well as cheese on the top. I also sauted some diced mushrooms and sliced onions to serve over the top. Wish the photo was better, but that's what happens when daylight is gone.
DH inhaled these! I made a smaller portion of this recipe just for him- I had a veggie burger :) and I had to use a different cheese bc he doesnt like Roquefort. I sub'd swiss instead. He really liked the Tabasco added to this- which I left at 3 drops since he is a chili head! This was one of his fave's this tour. We grilled them outside and they turned out marvelous! Thanks for a great recipe! *Made for ZWT Zingo*
I see I am a bit in the minority. These cooked up great and the burger themselves were really wonderful. The cheese was the problem for me. It is so strong and so overpowering... I think maybe if we had used just a little (like one slice) in the batch it would have been okay and mixing it in with the meat. I did try it, but next time I'll look for a similar but less strong cheese. Different tastes and that :) Made for ZWT