Summer for me means numerous barbeques on the beach, and therefore the endless mission to perfect the quintissential burger. Juicy, tender and well-seasoned; but these come with an extra surprise – an oozy, melty blue cheese filling!
Top tip: Fresh herbs should always be used over dry herbs in these burgers. A burger press makes everything easier, and gives a professional finish.
Makes 4 burgers
Lean Beef Mince – 350g
Red Onion – 1 small
Garlic – 3 cloves
Cumin Seeds – 2 tsp
Parsley (fresh) – 2 full handfuls
Soy Sauce – 2 tbsp
Worcester Sauce – 1 tsp
Egg – 1 large
Plain Flour – 1 handful
Salt & Pepper (ground) – to taste
Blue Cheese – 100g
1. Finely dice the red onion and chop the parsley. Peel and crush the garlic cloves.
2. Add in the garlic, onion, parsley, cumin, soy sauce, worcester sauce and egg to the mince.
3. Knead the mixture with your hands, until thoroughly mixed through. Add plenty of salt and pepper to season.
4. The mixture will be quite sludgy, so sieve in a little plain flour at a time and knead until the mixture becomes dryer and a little sticky.
5. Divide the mixture into eight equal portions. Make eight round patties, either using your hands, a cookie cutter or a burger press.
6. Onto four of the patties crumble the blue cheese, and press into the center to form a disc, leaving 1cm from the edge all-round. Place the remaining patties on top and seal the edges by compressing them together.
Place in the fridge or freezer until needed.
Serve shallowed fried until well-browned on either side, or on the barbeque with friends.