Tuesday, 3 November 2009
Recipe - Blue Cheese and Coriander Beef Burgers served with a creamy sauce and potato wedges
This recipe is one of those that just came to since I needed to use up some stuff that was getting close to its expiry date. Necessity is the mother of invention as they say.
I think the, artery clogging, cream sauce really lifts the dish. When you fry the beef burgers you lose some of the blue cheese into the pan but all of that is rescued when you deglaze the pan during the making of the sauce.
This time I had some leftover coriander (cilantro if you're in the States) but I'd try this with quite a few other herbs, I think that parsley would work a treat.
For serving I choose to go with home made potato wedges, but this with some mashed potatoes and lingonberry jam would rock so loud that your ears would hurt.
Enough waffling, let's get the show on the road...
Ingredients (makes 4 - 6 patties)
A good bunch of coriander, torn
Blue cheese, to taste
Freshly ground pepper
250 ml cream (I used double cream)
Soy sauce, to taste
Mix the mince, coriander, crumbled blue cheese, egg, salt and pepper well. Shape into 4 to 6 patties.
Heat the oil in a frying pan and start frying the burgers, don't crowd the pan, until done to your liking. Keep the finished burgers warm while you finish them all off.
Once all the burgers are done, pour the cream into the pan and deglaze well. Season to taste with salt, pepper and soy sauce. Use the soy sauce to get a nice colour for the sauce. Bring the sauce to a boil and simmer until it reaches a consistency you like.
Serve the burgers with potatoes, sauce and maybe a green salad.