Blue cheese beef burger with a cel­ery and radish salsa and caramelise­d shal­lots

Not much beats a burger on the bar­be­cue, but here’s how you can add a se­ri­ous dose of fresh­ness to this sum­mer sta­ple

EDP Norfolk - - FOOD & DRINK -

Serves: 4

Prepa­ra­tion time: 10 min­utes Cook­ing time: 20 min­utes


FOR THE SHAL­LOTS 8 shal­lots

3 tsp but­ter

1 tsp brown sugar

½ tsp bal­samic vine­gar


2 sticks cel­ery

4 radishes

½ tbsp white wine vine­gar ½ tbsp olive oil

FOR THE BURGER 4 beef burg­ers 4 brioche burger buns 1 lit­tle gem let­tuce 4 slices of blue cheese


Peel and slice the shal­lots. Heat the but­ter in a fry­ing pan un­til siz­zling, add the sugar and vine­gar and swirl to­gether.

Turn the heat down to medium/low, tip in the shal­lots, sea­son and stir to coat. Con­tinue to cook the shal­lots, stir­ring oc­ca­sion­ally for 10 min­utes un­til they are caramel coloured and very soft. Set aside.

While the shal­lots are cool­ing, make the salsa. Finely dice the radish and cel­ery, put them in a bowl with the oil and vine­gar and sea­son. Stir well and set aside.

Cook the burg­ers on the bar­be­cue, grill or grid­dle and toast the buns. Lay some lit­tle gem on the base of the bun and spoon in some salsa. Put the burger on top with a slice of cheese then top with the caramelise­d shal­lots. Hold the whole thing to­gether with a skewer or steak knife through the mid­dle.

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