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
Preparation time: 10 minutes Cooking time: 20 minutes
FOR THE SHALLOTS 8 shallots
3 tsp butter
1 tsp brown sugar
½ tsp balsamic vinegar
FOR THE SALSA
2 sticks celery
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.