20 mins
Roquefort Cheeseburger
Recipe by Graham
The Roquefort Cheeseburger is a delightful beast and my favourite type of burger since the cheese is inside the patty and infuses its rich creaminess right through. Try them on a barbeque or grill them for a substantial lunch. They will not disappoint.
Veal Kidneys in Madeira Sauce (Rognons de Veau) 
Rump Steak Stuffed with Stilton Ingredients for Roquefort Cheeseburger
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 Roquefort Cheeseburger
- Using the chopping part of a food processor, purée the onion (I actually use a small baby's food processor for stuff like this) then remove the onion from the mixer and place it into a large mixing bowl.
- Place the oregano, coriander, paprika, black pepper and salt in the food processor and blend them all well together. Add these to the onions in the mixing bowl.
- Place the slices of bread in the same food processor and give it several pulses to create breadcrumbs. Again, add these to the mixing bowl, then mix the ingredients well.
- Whisk the egg, add it to the mixing bowl, then add the meat. Use your hands to mix all the ingredients well together, then form the round burger patties (you should get about 6 from this recipe).
- Use a finger or thumb to make a deep indent in the top of each patty, then fill the hole (generously) with the Roquefort Cheese, pushing it down through the middle of the patty. Bring just a little meat from around the edge of each patty and cover the cheese (so it doesn't run out while you are grilling/broiling).
- Grill (broil) on medium heat according to how well done you like your meat (normally about 4-5 minutes on each side), then serve on ciabatta bread with salad and olives.
GRAHAM'S HOT TIP:
Sounds offbeat, but in summer Roquefort Cheeseburger is delicious with that standard cocktail at British and American polo matches - A Pimm's No.1 Cup (add lemonade and lots of fruit and ice)
Reviews of Roquefort Cheeseburger
 April 11 2015This is a fantastic recipe. I didn't know have any Roquefort cheese but I had another blue cheese and that was fine. Only thing I suggest is to make sure you've sealed the cheese in really well in the burger. I had a problem with the cheese dripping out. But other than that, it was perfect. Taste is an excellent combination. macey (1 review) |
December 16 2014 My husband remembered these from when I had made them ages ago and just asked for them again tonight. Again, very good. I filled them with boursin cheese. I also sauteed mushrooms and placed them on top with a bit of chopped bacon. It goes without saying that the kids rave over them! Excellent! addison (4 reviews) |
August 22 2014 Delicious and easy recipe to follow. Because the burgers use about 1/4 lb meat each they don't come out too big, even allowing for stuffing them with cheese! My kids were thrilled and have asked me to "wrap some bacon round them" next time. Hmmmm - there's a possibility! Sanchez (4 reviews) |
||
 September 09 2013Perfect recipe! We loved this. I had to make a judgement call and use gorgonzola rather than roquefort because that's all I could find. But they were still excellent. We'll make these from now on... absolutely delicious and 5 stars from all around my table! Thanks for a superb recipe! gabrielle2 (1 review) |
What To Eat Tonight
These speedy recipes take just 30 minutes from fridge to table. Ideal when you're in a hurry and you have hungry mouths to feed!
Pork, beef, turkey, it doesn't matter - a sausage is a great way to get protein on you plate quickly and easily with maximum pleasure!
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
Other Beef Recipes
The subtle mixture of meat and fish flavours in this traditional Chinese dish enhances the meaty flavour or either pork or beef.
You really can't go wrong with a rib eye steak that has been Caramelised. The sugar add a hint of sweetness whilst the cilli flakes add a bit of heat
Winter's Evening Chilli con Carne describes thie dish well. It's not too spicy but it has a great warming effect and I've never yet seen any left-over
