As a matter of course, I don’t celebrate Bastille Day. But, in the same way that I don’t celebrate St. Patrick’s Day but engage in all of the traditions associated with it, I decided to make these burgers in honor of Bastille Day after seeing the recipe on Recipezaar. Yes, they are every bit as good as they sound. We used a Cambozola (blue/brie combination) that wasn’t French, but it lent just the right amount of kick where a more medicinal cheese would have been overwhelming. This recipe is highly, highly recommended. Just a word of warning, though – this is definitely a knife and fork burger.
recipe courtesy French Tart @ Recipezaar
makes 2 burgers – scale recipe as needed
12 ounces good quality minced beef
4 ounces french blue cheese (I used Cambozola)
2 hamburger buns or 2 pieces French bread, halved
2 tablespoons bearnaise sauce
1 tablespoon Dijon mustard
1/2 red onion, peeled and sliced into rings
lettuce, washed and shredded
Heat/light up your barbeque and allow the flames to die down. Season the beef with pepper, but NO salt – salt draws out the juices and toughens the meat! (You can add salt if you need it at the end.). With damp hands – shape the minced beef into two patties/burgers.
Cook the burgers to your liking – remember to place your blue cheese on top of the burgers to melt just before serving; then toast the burger buns or French bread.
Assemble your burger like so: bottom bun: lettuce, tomatoes, Bearnaise sauce and burger with melted blue cheese. Spread the Dijon mustard on the top bun, then place the onions and cornichons on top of the burger, with an extra dollop of Bearnaise sauce if you wish – then add the top bun.
If making these for a crowd – have all the condiments and salad ingredients handy and on a platter – and people can help themselves, as soon as the burgers are cooked. You could fry your onion – but I like the taste of raw red onion in these burgers!