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These are the best burgers I have ever made I love the cheesy filling in the middle it really is delicious. My hubby and son could not stop raving about these and I am so glad I found this recipe and tried it as it is a real winner. I served ours with french fries but you can pair it with whatever you like. If you would like to view the original recipe please click here.
If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted
camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2lbs Lean ground beef
6 Ounces cream cheese, softened
2 Tablespoons blue cheese, crumbled
2 Tablespoons onions, minced
2 Teaspoons horseradish
2 Teaspoons mustard, prepared
12 Slices bacon, thinly sliced
Salt, to taste
Pepper, to taste
6 Large mushrooms, scored and stemed
2 Tablespoons butter
6 Buns, toasted
Method
1. Divide beef into 12 patties;flatten to 1/2 inch thick.
2. Cream cheeses together.
3 .Stir in onion,horseradish and mustard.
4. Top 6 of the patties with cheese mixture leaving 1/2 inch margin for sealing.
5. Cover with remaining patties sealing edges well.
6. Wrap edges with bacon using 2 pieces per patty and secure with toothpicks.
7. Place patties on a preheated gas grill with flame set on medium-low.
8. Broil,turning once until desired doneness (about 10-15 minutes for well done.).
9. Season to taste.
10. While burgers are cooking,lightly brown mushrooms in butter.
To Serve: Place each burger on a bun and top with a mushroom — enjoy!
All photos taken by me unless otherwise stated.
This is a rather unusual recipe as when I think of a rissole/pattie/burger you think about a bun of some sort. These are served as is and topped with a sauce as you would a chicken breast. We loved these and thought the flavour was so good. They are very easy to make, taste great and are budget friendly. I made a couple of changes to the original recipe which I have listed below. If you want to read other reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1kg Ground chicken
1 Cup fresh breadcrumb
1 Tablespoon dried tarragon
1 Small onion, chopped
1/4 Cup mayonnaise
Mushroom Sauce
40g Butter
3 Spring onions, finely chopped
2 Cloves garlic, crushed
300g Button mushrooms, sliced
1 Teaspoon chicken stock granules
1/2 Cup white wine
1 Cup cream
Method
1. Combine chicken, breadcrumbs, tarragon, onion & mayonnaise in a large bowl.
2. Divide mixture into 6 equal portions & shape into 1 1/2cm thick patties.
3. Heat a large fry pan & brush lightly with oil. Cook rissoles over medium heat for 8 Min”s each side, turning once only.
4. Remove from pan & keep warm while preparing sauce.
Sauce
1. Melt butter in a fry pan, add mushrooms and garlic, stir-fry over medium heat for 5 Min’s or until soft and slightly browned.
2. Add spring onions and cook a couple of Min’s more, add wine, stock granules and cream, reduce heat, cook until stock has dissolved and sauce has thickened slightly.
I served mine over parsnip mash topped with spinach and caramelized onion.
All photos taken by me unless otherwise stated.
