50 mins
+ waiting
Mini Manx Beef Burgers with Blue Cheese
Recipe by Graham
This recipe for Mini Manx Beef Burgers with Blue Cheese is great either for eight kids (one each) of for four grown-up kids (two each!). While I personally prefer a piquant blue cheese like Piccante Gorgonzola, any good blue will do, so you can substitute Roquefort or Blue Stilton. The sweetness of the onion offsets the sharpness of the cheese and just melts in the mouth!
Why Manx Beef Burgers? Why not! On the Isle of Man we get some of the finest Angus beef in the world, and you don't know what a real burger tastes like till you've eaten my true Manx burger! Of course, if you're not so lucky, you can still enjoy this recipe using your own mundane beef!!!
Mini Pork Pies with Quails' Eggs 
Mini Sausage Wreath Ingredients for Mini Manx Beef Burgers with Blue Cheese
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Mini Manx Beef Burgers with Blue Cheese
- In a mixing bowl, mix the beef with 1 teaspoon of English mustard (that's the bright yellow stuff that will lift the top of your head off, on it's own!). Peel and crush the garlic and add to the meat along with the egg (quickly beaten). Blend this mixture together with your hands and season to taste with salt and freshly ground black pepper.
- Lightly dust a flat worktop with flour and form 16 thin flat patties with the meat. Sandwich two patties with approximately 1 teaspoon of crumbled Gorgonzola and press the edges together well to form a tight seal. Chill in the fridge for 30 minutes (or more).
- Meanwhile, peel and slice the onions and fry them very gently in a little butter until they become soft (about 10 minutes). Stir in the brown sugar and balsamic vinegar and cook for a further 1-2 minutes until the onions have caramelised.
- Cook the burgers either on a hot barbecue, a hot griddle or under the grill for 3-4 minutes on each side until cooked through (the cheese needs to melt).
- While the burgers are cooking, cut the buns in half. Mix the mayonnaise and remaining teaspoon of English mustard and spread a little on each burger bun, then lay a few salad leaves on the bottom halves. Add a Mini Manx Beef Burger with Blue Cheese onto each bun, spoon over some caramelised onions and top with the other half of the bun.
GRAHAM'S HOT TIP:
Make sure that the patties are well sealed as the melted Gorgonzola will escape very easily!
Reviews of Mini Manx Beef Burgers with Blue Cheese
| April 11 2014 Surprisingly good flavor combination. I used grass fed beef and it came out wonderfully rachel (7 reviews) |
January 03 2013 These are fantastic; juicy, flavorful, easy. I make a quadruple batch of the meat and apportion it out into gallon-sized freezer bags to have at the ready for week-night grilling. If time is short, these are still great without the onions. (I sometimes make with ground turkey, btw.) ariasecho (2 reviews) |
What To Eat Tonight
The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.
Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.
Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.
Other Beef Recipes
Roast Beef with Marmalade Marinade is one of my little secret recipes, so consider yourself lucky that I'm sharing! ... Thank you, Graham!
The British traditionally roast a joint of beef on Sundays. There's no reason why you shouldn't treat yourself to this delightful meal at any time.
Roast Forerib of Beef is one of the grandest roasting joints of all, with plenty of fat marbled through the flesh, adding flavour and tenderness
