Open-Faced Roquefort Burger

• 100g Roquefort (or blue) cheese, crumbled
• 200g unsalted butter, softened
• 2 tbsp snipped fresh chives
• 750g coarsely minced beef, well chilled
• 1 onion, finely chopped
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 egg yolks
• 1 garlic clove, crushed
• Salt and freshly ground black pepper
• Vegetable or sunflower oil for cooking

Toppings:

• 4 x 12.5cm lengths French baguette
• 8 tomatoes, sliced
• 75g rocket leaves
• 4 tbsp French Dressing

To Make:

1. In a bowl, mix together the cheese with the butter and snipped chives.

2. Cut a sheet of grease proof paper approximately 25 x 25cm. Mold the prepared butter in a strip about 4cm wide along the front edge of the paper then roll up tightly, twisting the ends to form a fat wrapped candy shape. Place the cheese roll in the refrigerator overnight.

3 In a large bowl, mix the remaining ingredients, and then divide the hamburger mix into 8 even sized patties.

Remove the cheese roll from the refrigerator,  allow to soften slightly, and cut into 4 equal slices.

 

4.  Place a slice of the cheese roll on 4 of the patties and use the remaining 4 patties as lids. With your finger tips, pinch the edges together to seal in the cheese filling. Brush the burgers, both sides, with a little oil.

Heat the grill and when smoking hot, cook the burgers for 4-5 minutes on each side.

5. To serve, top each section of the baguette with a sliced tomato (3 or 4 slices), then a grilled burger and top with some salad leaves dressed with French Dressing, and serve.