I still have 4 burger patties sitting in the freezer, made from this recipe. We opted for burgers for lunch, but I wanted to try something different from the usual lettuce, pickles, cheese and tomato toppings. I was thinking something along the lines of a mushroom or blue cheese sauce. Since I had both of these ingredients leftover in my fridge. Then I found this.. a recipe for Kobe Burgers with Onions, mushrooms and blue cheese sauce. Perfect. I scaled down the recipe a bit and used it to top my juicy burger.
Let me just say.. the sauce was amazing ! I think its because of the Roquefort, which is a creamy and softer version of blue cheese. So although the sauce did have a blue cheese kick to it.. it was a slightly more subtle kick. Even my 'non-blue-cheese-fan' housemates liked it :)
- 1 tablespoons butter
- 1/2 onion (sliced)
- 1 clove garlic (finely chopped)
- 1/2 teaspoon thyme (chopped)
- handful of mushrooms (sliced)
- salt and pepper to taste
- 1 splash brandy
- 1/2 cup beef broth (1/2 cube of beef stock dissolved in 1/2 cup hot water)
- 1/4 cup blue cheese (crumbled, I used some Roquefort)
- Melt the butter in a pan
- Add the onion and saute at medium heat until tender, about 5 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Add the sliced mushrooms and season with salt and pepper and saute until tender, about 7-9 minutes.
- Add a splash of brandy and deglaze the pan and simmer until it has reduced by half.
- Add in the beef stock and simmer until it has reduced by half
- Remove from heat and stir in the blue cheese.
- Taste sauce and adjust seasoning as required.
- Assemble the burger with lightly toasted buns, lettuce, beef patty, caramelized onion and mushroom blue cheese sauce.