Bastille Burger - Bearnaise, Blue Cheese and Red Onion Burgers

Recipe by French Tart
READY IN: 15mins




  • Heat/light up your barbeque and allow the flames to die down.
  • Season the beef with pepper, but NO salt - salt draws out the juices and toughens the meat! (You can add salt if you need it at the end.).
  • With damp hands - shape the minced beef into two patties/burgers.
  • Cook the burgers to your liking - remember to place your blue cheese on top of the burgers to melt just before serving; then toast the burger buns or French bread.
  • Assemble your burger like so: bottom bun: lettuce, tomatoes, Bearnaise sauce and burger with melted blue cheese. Spread the Dijon mustard on the top bun, then place the onions and cornichons on top of the burger, with an extra dollop of Bearnaise sauce if you wish - then add the top bun.
  • If making these for a crowd - have all the condiments and salad ingredients handy and on a platter - and people can help themselves, as soon as the burgers are cooked.
  • You could fry your onion - but I like the taste of raw red onion in these burgers!