Blue Cheese and Apple Burgers

Substitute minced beef with ready-made burger patties

  1. Using your hands, combine the minced beef with the diced red onion, garlic, cayenne pepper and egg and generously season with salt and pepper.
  2. Divide the mince into 4 parts and roll each piece into a ball, then form into flat patties roughly 10cm wide and about 2cm thick.
  3. To help firm up the patties, drizzle with olive oil, put them on a plate, cover and place in the fridge until needed.
  4. In the meantime make the crispy onion sprinkles. Pour approximately 10cm of vegetable oil into a pot and heat the oil until it’s sizzling hot.
  5. Combine the flour and salt together in a bowl. Working in batches, toss the onions in the flour and fry in the hot oil until crunchy and golden. Drain on paper towels and set aside.
  6. Heat a griddle pan on a medium-high heat, brush the burger patties with oil and cook for 3 or 4 minutes on each side or to your liking. Use a spatula to lightly press down on them, making sure each burger is in full contact with the pan.
  7. Top the cooked burger patties with blue cheese and place under the grill for a few minutes until the cheese is bubbling and melting over the beef.
  8. Build your burgers by topping them with wholegrain mustard, watercress leaves, apple slices, oozy blue cheese beef patties and crispy fried onion sprinkles.


  • 750g minced beef (non-lean)
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 tsp cayenne pepper
  • 1 egg
  • Salt and freshly ground black pepper
  • Olive oil, for cooking
  • 4 fresh round sesame seed bread rolls


  • Wholegrain mustard
  • 40g watercress
  • 1 granny smith (green) apple, thinly sliced and seeds removed
  • 160g blue cheese

Crispy onion sprinkles:

  • 1/2 onion, roughly cut into 1cm slices
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • Vegetable oil, for frying
General Info
Prep: 20 min
Cooking: 10 min
Ready In: 30 min
Servings: 2-4 people
Tips & Tricks

For a smoky, flame-grilled flavour, grill the burger patties over an open fire. Lightly toast the inside of the rolls to prevent the bread from getting soggy.