For the burger patty:

  • Minced beef- 15%vl 950.0 g
  • Egg 46.0 g
  • Salt 5.0 g

For the bourbon and blue cheese mushroom topping:

  • Red onions 130.0 g
  • Button mushrooms 500.0 g
  • Whisky 100.0 ml
  • Vegetable oil 40.0 ml
  • Dolcelatte 250.0 g

To cook and serve:


  1. For the burger patty:

    • Take the beef mince and mix together with the egg and salt.
    • Take into 10 even sized balls and press into a ring mould to the desired diameter.
  2. For the bourbon and blue cheese mushroom topping:

    • Dice the red onions and slice the mushrooms.
    • Dice the dolcelatte into 1cm cubes.
    • Sauté the onion and mushrooms in the vegetable oil until they are caramelised.
    • Add in the Dolcelatte and whiskey and allow the cheese to start to melt then remove from the heat.
  3. To cook and serve:

    • Wash and dry the rocket.
    • Grill the burger patty to the desired temperature.
    • When the burger is cooked and is resting, grill the bun.
    • Place the HELLMANN'S Real Mayonnaise on the base of the bun, add on the rocket.
    • Place the burger patty on top then add on the Bourbon mushrooms.
    • Top with the burger bun lid.
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