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Beef and blue cheese burger

Serves   4
Prep time: 10 mins
Cooking time: 10 mins

Burgers are a firm family favourite, elevated here to something pretty special: premium ground beef, sweet onion and fried mushrooms, and a wedge of salty blue cheese to set it all off.





  • 600g premium beef mince
  • 4 teaspoons olive oil
  • 250g mushrooms, sliced
  • 100g blue cheese, sliced
  • 4 ciabatta rolls
  • butter or mayonaise (or both!)
  • 4 pieces iceberg lettuce, torn
  • 6 tablespoons caramelised onion


  • Combine the mince with some salt and pepper in a bowl mixing with your hands.
  • Form into 4 patties, don't press the mixture together too much, you want it loose but holding together. Flatten the patties and make a small well in the middle of each. Set aside.
  • Heat the oven to 180ºC and warm the buns while you cook the rest (alternatively you can toast them).
  • Heat most of the oil in a frying pan and sauté the mushrooms with a little salt for about 5 minutes and set aside.
  • Heat a little more oil in the frying pan over a medium/high heat, add the patties and cook, turning once to desired doneness, about 5 minutes the first side and 3 minutes once flipped but this will depend on the thickness of your patty. Do not press the patty down when cooking as this squeezes out juices.
  • When you have turned the patty the first time, top with the cheese and it will melt as you finish cooking.
  • To assemble, spread the warm buns with butter or mayonnaise, top with lettuce then the patty and then the mushrooms, caramelised onion and finally top with the bun.

Add more

  • chopped fresh thyme or sage into the patty mix
  • a fried egg to make even more substantial meal
  • rashers of crisp fried streaky bacon for tasty crunch

Perfect Partner
A ripe, savoury red wine pulls the burger components together: try Dashwood Marlborough Pinot Noir.