Blue Cheese Burgers and Homemade Buns
Makes 6 Burgers and 6 Buns
- 1 Tablespoon Olive Oil
- 1 Large Red Onion, Chopped Fine
- 1-1/2 lbs. Ground Beef
- 1 Teaspoon Dijon Mustard
- 1 Tablespoon Worcestershire Sauce
- 1 Large Egg
- Handful of Dry Bread Crumbs
- Salt and Pepper
- 3 oz Blue Cheese
- Optional: Rolled Oats
Serve with lettuce and tomato
- 1 Cup Whole Wheat Flour
- 1-1/2 to 2 Cups White Self-Rising Flour
- 1 Teaspoon Soda Bicarbonate (seltzer water or clear soft drink, such as 7-Up)
- 1 Large Egg
- 1-1/4 Cup Buttermilk
To make the buns:
Preheat the oven to 400 degrees and dust a large baking sheet with flour.
In a large mixing bowl, combine the two flours.
In a large measuring cup, mix the buttermilk and egg with a whisk or fork. Add soda bicarbonate and mix gently.
Make a well in the middle of the flour mixture. Use a large spoon to mix the liquids into the flour and make a dough. I started with 1-1/2 cups of white flour and had to add an additional ½ cup to make my dough the consistency I wanted. This will depend a lot on humidity and altitude.
Form six hand-sized buns and place on the floured baking sheet. (Optional is to sprinkle with rolled oats.)
Bake in oven for 30 to 40 minutes. I wanted a lighter brown bun, so mine were baked 30 minutes.
Remove from oven and cool on wire racks.
Saute the chopped red onion in the olive oil until tender. Put in a bowl and allow to cool.
Get a cast-iron skillet (or regular skillet) and put in a small amount of olive oil and preheat the pan on the stove top while you pat out the patties.
In a large mixing bowl, combine the liquid ingredients (mustard, Worcestershire sauce, and egg). After mixing the liquids, add the hamburger meat, cooled onions, and mix by hand. If it seems too thin, add bread crumbs to give a fuller texture. Season with salt and pepper to taste.
Form the meat into 6 round balls. Put a thumb hole in the middle of the ball. Place a chunk of blue cheese in the hole you made. Then form a patty around the cheese. Keep the cheese covered as you form the patty. Cook two to three patties at a time depending on the size of your pan. Cook 4 to 5 minutes per side or until cooked thoroughly. The fewer times you flip your burger, the juicier it will be. After cooking, place on a paper towel-lined plate to drain. Continue until all burgers are cooked.
Use a bread knife to slice the buns open. Serve the burgers with lettuce and tomato and other condiments.
(Notes – some of the boys added cheddar to their burgers. I ate my burger on a “lettuce” bun to low-carb.)