This Bank Holiday weekend has reminded me why it’s great to live in London. The sun has been shining, people are walking around the streets with big smiles on their faces and, as is tradition, the BBQs have been heating up across the nation’s capital.
As you have probably guessed, I’m a bit of a barbecue fiend – but not everyone has the space outside to get a huge open fire burning without their neighbours calling the police. Having spent the winter in France, I also found that icy cold temperatures and dark nights which seemingly began at 3pm put a bit of a damper on the outdoor activites.
Luckily, this blue cheese and mushroom stuffed megaburger is oven-bakable (as well as grillable, fryable or BBQable). I did it in the oven this time and it worked a treat, although I think it’s fair to say that I could have done a better job of capturing the yummy salty blue cheesiness before I smothered it in mustard/ketchup mix.
Sometimes you just can’t help yourself…
The burgers I bought fresh from the local butcher (you can make your own with mince, but if your butcher has a machine it seems like extra work when he can do it quickly and automagically). If you’re going to buy the burgers from a supermarket then make sure you get a good size diameter burger – it will shrink a little in cooking and you want to make sure you have plenty of space to fit the blue cheese inside!
How do you make a burger even more perfect? Stuff it with blue cheese and mushrooms, of course!
- Beef burger - Two large patties
- Blue cheese - 50g (Roquefort or St.Agur work great, if you don't like blue then grated cheddar)
- Mushroom - 50g (you'll know if you have too much because it won't fit into the burger!)
These instructions are for one (mega)burger, so obviously increase the amounts if you are cooking for more than just you!
- First we need to prepare the 'base' and 'lid' of the megaburger. Take a rolling pin and gently roll your fresh burger out so that its surface area increases. As long as your burger isn't too dry you should be able to pretty much halve the thickness of your burgers by rolling them with a rolling pin (which will make them much wider). Don't go too thin, however, as you want it to be strong enough to carry the delicious fillings
- Next chop up your mushroom into really small chunks and fry it in some butter or oil. You can also chop up any other fillings you want for your megaburger and fry them too (I'm thinking garlic, chili peppers, onions, herbs...). The frying process should take 4-5 minutes on a 50% heat
- Crumble up your blue cheese so that it is in little pieces (smaller than a pea)
- Now take your 'base' burger and put it on some cling film (30cmx30cm). You're going to make the megaburger on cling film so that after you've finished you can wrap it up tight and seal it (you can also put it in the fridge easily if it's in a ball)
- With your burger on cling film, sprinkle your blue cheese onto the centre of it, and then sprinkle your fried mushroom on top of that. Don't go too close to the edges of the burger (you want to leave room for the two burgers to touch so they can be 'sealed')
- When you're happy that your filling is in position, place the 'lid' burger on top of the base and gently press the edges down so that it sticks to the bottom, sealing the 'stuffing' inside. If you're having trouble sealing it then you can also brush a little egg yolk to try to stick it together, but if you're using fresh burgers they should be moist enough to seal easily
- Wrap the cling film over your megaburger tight (making sure that you don't burst it!). That should finalize the sealing process - now you can either stick it in the fridge for later or unwrap it and cook it
- The easiest way to cook your mega burger (and hassle-free!) is in the oven. Preheat to 400f/200c and place your megaburger on a rack, on top of a baking tray (see the photos above if that sounds weird). If you do it this way, any fat that wants to drip off the burger will go onto the tray, and your burger won't stick to the bottom of the pan
- Cook for 6 - 10minutes, depending on how well you like your burgers cooked! I would say that 6 minutes will give you a decent rare burger, with 10 being medium-well to well done
- Serve sitting on crusty french bread, with mustard, tomato ketchup and a side salad. And of course a beer - you've earned it!