Black and Blue Cheeseburger

Black n Blue isn’t just the colour of your body after an amateur MMA fight – it’s a super delicious burger from the deep south of America. Blackened spice is a blend that was invented in New Orleans to go with fish, but it’s absolutely delish on any meat – the trick is dry rub the meat and fry in butter, to get that smokey burnt spice & brown butter flavour.

This recipe makes extra, keep the spice mix in a labelled airtight jar in the fridge.

By adding a slice of Burger Blue cheese you can pimp out this classic burger for the perfect dude food dinner… why not invite your mates around to watch the footy?

 

Black and Blue Cheeseburger

Serves4

Cooked in10 minutes

DifficultyEasy

Ingredients

4 large brioche buns
100g Lurpak unsalted butter
600g beef mince
Pinch of Maldon salt
Lurpak butter, to fry

Blackened spice mix (makes extra)
1.5 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp dry thyme
1 tsp ground black pepper
1 tsp cayenne powder
1 tsp dried basil
1 tsp dried oregano

For serving:
6 Tbsp Tomato relish
4 Castello Burger Blue cheese slices
4 pieces Oak or butter lettuce
¼ red onion thinly sliced

Method

Form 4 even sized beef patties without overworking or compacting the mince too much. Make the patties 2 cm wider in diameter than the buns as they will shrink while cooking. Set aside.

Prepare buns by cutting in half and buttering each side ready for toasting. Pre heat oven grill.

Simply mix together blackened spice mix in a bowl.

Heat a non stick pan to high heat. Season beef patties with salt and ½ tsp of spice mix per patty. Keep remaining spice mix for future use in an air tight container.

Add a knob of butter to pan. Cook beef patties to medium and be careful not to turn while they are still stuck to the pan. Once turned, place a burger blue slice on each patty. Cook till just starting to melt and remove from heat to rest slightly.

Toast buns, then sauce the base with relish, top with lettuce, onion, and then add beef patty with Castello burger blue cheese. Finish with top of bun, and enjoy.

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