I love homemade burgers, they’re so cheap to make and taste a million times better than something that was made in a factory, you basically just need mince meat but this recipe requires a few more tasty additions… It was my friend Barney, (the meat scientist, no joke) who told me he was going to make beef burgers with beer and blue cheese, so thanks for the idea on this one Barney!
The blue cheese is a must do gooey cheese addition, and with it being inside the burgers it adds heaps of flavour. I used stout to give a rich nutty flavour, reducing it down to a syrup so the burgers didn’t fall apart.
Makes 4 burgers
500g lean minced beef
300ml Stout Beer
80g blue cheese
Salt and pepper
2 tsp walnut vinegar (not essential but tastes good)
Reduce the beer by bringing it to the boil in a large pan, then allow to simmer until its a very sticky syrup at the bottom of the pan.
Season the minced beef with salt and pepper in a large mixing bowl. Add the syrupy beer (and walnut vinegar if you have it) to the minced meat, and mix well. Then roughly crumble the blue cheese into the bowl, and mix this in roughly so not to break the cheese up too much.
Now compress your burgers into a burger shape, the more compact they are the less likely they are to fall apart when you cook them. I actually made great use of a potato ricer to do this, cutting out greaseproof paper to line the base, I dolloped the burger mixture into the bit where you put the potato and squeezed down. If you don’t have any burger making equipment, or potato ricing utensils, I suggest you use your hands.
Allow the burgers to rest in the fridge for at least 30 minutes, before cooking. This also allows them to remain firm and true to their burger form.
fry in a frying pan over a moderate heat for about 10 minutes each side, or until there is no pink inside the burger.
I popped in a crusty bun with a bit of my mums homemade tomato chutney, along with purple sprouting brocoli to counteract the fatty yummy burgeryness