Oh you will adore my hand ground pork and blue cheese burgers with mushrooms! Of course regular pork mince will also do for these burgers… But the blue cheese and mushrooms are great match!
So a couple of days ago, I borrowed my mom’s kitchen robot.
And these blue cheese burgers were the first recipe that I made with it. Yep, that’s right. The kitchen robot has this meat grinder tool on it so I was quite excited to start grinding my own choice of meat to make top notch tasty burgers at home.
I usually buy my minced meat in the supermarket, like most of us.
What type of mince I buy depends on what recipe I tend to make with it. For a classic spaghetti sauce or a good old burger for instance I will go for 100% ground beef. But then I like meatballs best when the mince is a mixture of beef and pork or veal.
I hardly buy any minced chicken. Except when I want to make a Thai larb gai, or a spicy chicken mince salad with mine juice.
Blue Cheese Burgers with Mushrooms
However this time I thought I should try something different.
So I brought a few slices of unsalted lean bacon.
Then pushed it through the grinder and kept my fingers crossed. In the end I got this beautiful raw bacon mince. Just what I had hope for really!
I know, bacon mince is not easy to find.
If not just downright impossible to get if you don’t have a grinder at home. But of course regular pork mince will also do for these burgers. Make sure not to add to much salt to your minced meat here, the blue cheese is quite salty on its own already.
Do you like making your own burgers at home?
Enjoy my homemade burger galore!
And this blue cheese burger as well…
- 12,5 oz ground pork (350 g)
- 2 tbsp blue cheese
- ½ tsp dried thyme
- 4 white mushrooms
- olive oil
- 1 egg yolk
- Add the pork mince to a large mixing bowl together with half of the strong blue cheese, egg yolk, the dried thyme and a little pinch of freshly ground black pepper.
- Stir or knead the mince with your hands for a couple of minutes until it is nicely combined. Don’t leave any large blue cheese lumps in the mince, rub them between your fingers. Then divide the mince into 2 equal portions and make patties. Keep them thick, about an inch (2,5 cm). Line a baking tray with some cling film, put the pork patties on it and cover with more cling film.
- Place the tray in the fridge and let the patties cool for 15 minutes. Remove the pork patties from the fridge and let them rest at room temperature for another 15 minutes. Then pour a little olive oil in a medium non-stick pan and place it over medium-high heat. Once the oil is hot, add the patties.
- Quickly sear them on one side for 2 minutes. Then flip them over and cook them until golden on the other side as well. Then take the pan off the heat and let the burgers rest in the hot pan for 6 to 8 minutes. Flip them over regularly. Then inside should be warmed through but not cooked through. Keep the burgers rosé, pink on the inside!
- In the meantime slice the white mushrooms. Pour a little olive oil in a small non-stick pan and add the mushrooms.
- Brown them quickly in the oil for 5 minutes. Then add the rest of the blue cheese and season with a little pepper.
- Transfer the cooked burgers onto plates and top with the blue cheese mushrooms. Serve hot.