Quick recipe finder Blue cheese burger with sautéed mushrooms
By Gino D’Acampo From Ready Steady Cook
Ingredients
For the blue cheese burger
- 150g/5½oz rump steak, chopped
- 2 tbsp fresh breadcrumbs
- dash Tabasco sauce
- salt and freshly ground black pepper
- 1 free-range egg yolk
- dash olive oil
- 70g/2½oz Stilton
- 2 slices focaccia bread, chargrilled
For the sautéed mushrooms
- 2 tbsp olive oil
- 100g/3½oz chestnut mushrooms, sliced
- 1 garlic clove, chopped
- salt and freshly ground black pepper
- fresh thyme leaves, to garnish
Method
Preheat the grill to medium.
For the burger, place the chopped steak, breadcrumbs, Tabasco, salt and freshly ground black pepper and egg yolk into a mini blender and pulse until coarsely chopped. Shape into a patty using your hands.
Heat the olive oil in a pan and fry the burger until golden-brown on both sides. Place the burger onto a baking sheet, top with the Stilton and place under the grill until melted.
Place the chargrilled focaccia bread onto a serving plate and top with the burger.
For the sautéed mushrooms, heat the olive oil in a frying pan, add the mushrooms and fry for 1-2 minutes. Add the garlic, salt and freshly ground black pepper and fry for one minute.
To serve, pile the mushrooms on top of the burger. Sprinkle with thyme leaves and top with the other slice of chargrilled focaccia.
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