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:

Try out this classic steak burger recipe with melted blue cheese, mushrooms and onions, finished with an oak smoked bourbon and HELLMANN'S Real Mayonnaise for extra flavour.



  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.