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Blue cheese burger with cabbage

Blue cheese burger with cabbage

Try turning your eyes away from this one. Our recipe for the ultimate Beef Burger with Cabbage and Grilled Vegetables leaves nothing to imagination. Spruced with layers of creamy cheese and fresh cabbage, this favoured classic is joined by a host of grilled vegetables on the side. Perfect for both weeknights and weekends.

45 min 4 portions
Cheesy Vegetable


Pickled red onions

  • 60 ml vinegar
  • 85 g sugar
  • 2 red onions in thin wedges

Barbecue dressing

  • 120 ml creme fraiche 18%
  • 3 tbsp barbecue sauce

Cabbage salad

  • 300 g finely shredded cabbage
  • 2 tsp freshly squeezed lemon juice
  • ½ tsp coarse salt
  • freshly ground pepper
  • 1 cucumber
  • 450 g minced beef, approx. 6 % fat
  • 1 tsp coarse salt
  • freshly ground pepper
  • 4 wholemeal rolls
  • 2 grilled ears of corn
  • Castello® Blue Cheese Slices


Bring vinegar and sugar to a boil in a heavy-bottomed saucepan. Add ⅓ of the onions and boil them for about 2 min.Remove the onions from the saucepan with a perforated ladle and place them in a bowl. Continue until all the onions have been cooked. Pour the pickling juice over the onions, cover and refrigerate until serving.

Combine the crème fraîche and barbecue sauce in a bowl and refrigerate until serving.

Stir together the oxheart cabbage, lemon juice, salt and pepper. Season to taste.

Split the cucumber lengthwise and scrape out the seeds. Cut the cucumber into 12 pieces in all. Form the meat into 4 patties and season with half the salt and pepper. Heat a grill pan until nice and hot – about 4 min. over a high heat. Sear the cucumber pieces for about 2 min. on each side. Sprinkle with the rest of the salt. Then grill the patties for approx. 3 min. on each side.

Warm the buns and spread them with the barbecue dressing, then layer with a burger patty, a Castello Blue Cheese Slice, oxheart cabbage salad, cucumber and pickled onions. Serve the burgers with grilled corn on the cob.