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Brisket burgers with Blue Cheese

Brisket burgers with Blue Cheese

4 servings

A burger through and through - our recipe for Brisket burgers with Blue Cheese combine a heap of contrasting flavors in a satisfying clash of sweet and savory. Topped with caramelized red onion relish, seared beef meets a garnish of homemade bacon mayo and rich blue cheese. Served with a fresh cucumber salad.

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  • 1⅓ pounds ground brisket
  • 1 tsp salt
  • 1 pinch of pepper
  • colza oil
  • 5¼ ounces sliced blue cheese

Bacon mayo:

  • 4,9 ounces bacon
  • 1,1 cups colza oil
  • 2 eggs yolks
  • 1 tbsp dijon mustard
  • 1 tbsp white wine vinegar
  • salt
  • black pepper

Red onions in port:

  • 2 red onions
  • 1,1 ounces swedish butter
  • 2 tbsp brown sugar
  • ⅔ cup port wine
  • 5 sprigs thyme

Cucumber salad:

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


1. Put the bacon slices in a cool pan and fry until crispy. Pour off the fat and set aside to cool. Remove the bacon and let it drip off on some paper towels, then finely chop.

2. Beat the egg yolks with the mustard and white wine vinegar. Add the oil and bacon fat very slowly, whisking constantly.

3. 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.

4. 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.

5. Form the ground meat into four patties. Sprinkle with salt and pepper, brush lightly with oil and barbecue for 2-3 min. on each side. Top with the a slice of Castello® Burger Blue cheese and let melt.

6. Toast the buns sliced-side down. Top each bun with a burger, bacon-mayo, cucumber salad and onions in port.