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Country Club Hamburgers
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.


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


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.

Chicken Rissoles in Mushroom Sauce
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.


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


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.


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.