Ingredients
For the burger patty:
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Minced beef- 15%vl 950.0 g
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Egg 46.0 g
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Salt 5.0 g
For the bourbon and blue cheese mushroom topping:
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Red onions 130.0 g
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Button mushrooms 500.0 g
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Whisky 100.0 ml
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Vegetable oil 40.0 ml
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Dolcelatte 250.0 g
To cook and serve:
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Brioche Bun 10.0 pc
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Rocket 150.0 g
Preparation
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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.
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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.
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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.
