Roquefort Cheeseburger Recipe « Homemaker Cherry Menlove

Roquefort Cheeseburger Recipe

What you will need:

500g minced/ground organic beef

1 onion (finely chopped or pureed)

1 and half tbsp fresh (or ground) oregano

2 tsp of ground paprika

2 tsp fresh coriander

1 level tbsp freshly ground black pepper

1 large pinch of sea salt

1 free range egg, whisked

5 tbsp of breadcrumbs

120g Roquefort cheese

This past Saturday we made the most of the sun and had our lunch outside. I bought my twin girls and husband over to see Cherry & Robert (Cha-Cha & Rot-Bot as they are more commonly known) and we cooked them lunch. Our motivation was that this would most probably be the last time my girls saw Cherry with her enormous belly and it was also a good opportunity to try out a burger recipe that I have had brewing for some time.

The Roquefort Cheeseburger that we’re featuring today is my favourite type of cheeseburger as the cheese is inside the patty and infuses every part of it with its rich creaminess. To make them I used the same ingredients as we did for our classic burger which we featured here last summer, the only difference is that I filled the middle of each burger with Roquefort cheese before they were cooked, and let me tell you they did not disappoint. The ingredients in the red box will make 6 good size burgers.

I started by puréeing the onion, because let’s face it, no-one wants to find large pieces of onion in their burger unless you placed them there on purpose as a garnish. You want the onion to infuse the meat and sit with it, not apart from it in lumps! If you do not have a food mixer, chop the onion into very fine pieces.
Once the onion was puréed I removed it from the mixer and put it into a large mixing bowl.

Then the oregano, coriander, paprika, black pepper and salt were added to the mixer

And all blended together.

All the flavourings and the breadcrumbs were added into the large bowl with the puréed onions.

I then added the meat and whisked egg to the same bowl. I used my hands to mix all the ingredients together, the egg created the wetness needed so that the meat would stick to the other ingredients.