Brisket Burgers with Blue Cheese

Ingredients for 4 servings
  • 4 hamburger buns
  • 1 1/4 pounds ground brisket
  • 1 teaspoon salt
  • 1 pinch pepper
  • Rapeseed oil
  • 1 package Castello┬« Burger Blue

Bacon mayo:

  • 4 ounces bacon
  • 1 cup rapeseed oil
  • 2 egg yolks
  • 1 tablespoon dijon mustard
  • 1 tablespoon white wine vinegar
  • Salt and black pepper, to taste

Red onions in port wine:

  • 2 red onions
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 cup port wine
  • 5 sprigs thyme

Cucumber salad:

  • 1 white onion
  • 2 small cucumbers
  • 2 tablespoons pressed lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed rose pepper
  • 2 pinches salt, to taste




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.

Bacon Mayo

Place the bacon slices in a cool pan and cook until crispy. Pour over the oil and let cool. Remove the bacon and let drip on paper towels then finely chop, saving the oil and fat in the pan. 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.

Red Onions in Port Wine

Peel and slice the onions and fry in butter. Add the sugar and let melt. Stir in the wine and add the sprigs of thyme. Cook off the wine for approx. 15 minutes. Let cool.

Cucumber Salad

Peel and 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.

Brisket Burgers with Blue Cheese

Form four patties out of the ground meat. Sprinkle generously with salt and pepper.

Brush each side lightly with oil and grill for 2-3 minutes on each side. Top with 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.

Recipe courtesy of Christian Hellberg, Chef of the Year 2011.