The Real Gourmet Burger

This is actually a bit late, I made these burgers last week, only now getting round to blogging about them, and only to make use of the photo's I took the effort to take.

The fact is my home-made burgers are the best burgers that anybody who has tried them has tasted. All these fancy "gourmet burger" places, some of which I've tried, and nice as they may be, thay can kiss my backside because my burgers surpass greatness, they are like erotic extasy in one's mouth!

Basically, my secret is in the patty itself. Each time I make them the ingredients vary slightly, with a few staples, but this particular batch came our almost perfectly with little loss on content from juices cooking out!

Here goes, my Blue-cheese, Beetroot & Parmesan burgers:

• The patty: Each patty weights around 250 to 300 grams each when they go in the pan. Usually I use a mix of ostrich & beef mince but this time I used normal (not lean) ground beef. Firstly I cut up a whole medium onion, lop it in the food processor with an egg, a hearty teaspoon of garlic paste, splash of balsamic vinegar, about a quarter cup of Jimmy's marinade, a dash of dried mixed herbs. Hit the On button briefly to mix it all up and cut the onion up even finer. Then throw in about a kilo of mince and blend it up until it's all mixed up into quite a fine fairly thick viscous mush. Seperate into 4 big mushy balls and plop into the pan, spread the patties out in the pan with your fingers to an even thickness. Cook thoroughly so the innner meat, onion & garlic is cooked through.
• Butter up some fresh Portuguese rolls.
• Lay a single layer of thickly cut beetroot on the lower half of the roll, sprinkle a small dash of parmesan on the beetroot.
• Park the dlelicious sizzling well cooked patty on top of the beetrook.
• Slice off a pile of creamy blue sheese and lay onto the hot patty so it melts onto the meat. 
• Sprinkle a load more crumbed parmesan onto the blue cheese, spread it evenly.
• Pour a dollop of Mrs Balls Original chutney onto the cheese. The chutney balances out the bitterness of the blue cheese, it works like a dream!
• Close the burgers and serve!

Enjoy!

2 weeks ago I made similar burgers with cheddar cheese and fresh avo, also delicious!