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