Brisket Burgers with Blue Cheese

Christian Hellberg, Chef of the Year 2011, presents:
4 servings

Bacon mayo:

  • 140g bacon
  • 250ml rapeseed oil
  • 2 egg yolks
  • 1 tbsp dijon mustard
  • 1 tbsp white wine vinegar
  • Salt and black pepper

Red onions in port wine:

  • 2 red onions
  • 30g Arla® Swedish Butter
  • 2 tbsp brown sugar
  • 150ml port wine
  • 5 sprigs thyme


Cucumber salad:

  • 1 white onion
  • 2 small cucumbers, approx. 200g
  • 2 tbsp pressed lemon juice
  • 2 tbsp olive oil
  • ½ tsp crushed rose pepper
  • 2 pinches of salt


  • 4 hamburger buns



Brisket Burgers with Blue Cheese


The smokiness of the bacon goes perfectly with the cheese. Combine them with sweet red onions and fresh cucumber salad and you have a top-notch burger.

Put the bacon slices in a cool pan and fry until crispy. Pour over the oil and let cool. Remove the bacon and let it drip off on some paper towels then finely chop. Whisk the egg yolks with the mustard and white wine vinegar. Add the oil and bacon fat very slowly, whisking constantly.

Stir in the bacon and season to taste with salt and pepper. Peel and slice the onions and fry them in butter. Add the sugar and let it melt. Stir in the wine and add the sprigs of thyme. Cook off the wine for approx. 15 min. Peel the onion for the cucumber salad. Thinly slice the onion and the cucumber. Combine the lemon juice, oil, rose pepper and salt. Pour the dressing over the onion and cucumber slices and stir gently. Form four patties out of the ground meat. Sprinkle with salt and pepper.

Brush lightly with oil and barbecue for 2-3 min. on each side. Cover with the cheese and let melt. Toast the buns sliced-side down. Top each bun with a burger, bacon mayo, cucumber salad and onions in port wine.

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