Belgian Blue Beef Burger, Cheese and Onion Eggy Bread Sandwich
Cheeseburger recipes are available in their thousands both on and offline, but often they are repetitive and even boring—however tasty and enjoyable. There are many ways to vary the cheeseburger concept. The most obvious is perhaps to use an unusual type of burger, and Belgian blue beef is an option that, although similar to other types of beef, does have a definite taste and meatiness all its own. Try searching online to determine their availability in your part of the world. By using eggy bread instead of a bun and grated or shredded cheese infused with onion, the simple cheeseburger theme can be transformed even further, and oven-roasted potato wedges make a welcome and potentially healthier alternative to fries.
Prep time: 45 min
Cook time: 45 min
Ready in: 1 hour 30 min
Yields: 1 serving
- 5 small to medium new potatoes
- Vegetable or sunglower oil
- 2 tablespoons coarsely grated Cheddar or similar hard cheese
- ½ small red onion (equal portions for cheese topping and salad)
- Black pepper
- ¼ pound Belgian blue beef burger
- 2 eggs
- 2 slices of bread
- 2 or 3 medium size green lettuce leaves
- Malt vinegar (optional)
Quarter the new potatoes lengthways to form wedges and add them to a large pot of salted cold water. Put the pot on to a high heat until the water starts to boil then reduce the heat to simmer gently for fifteen minutes.
Drain the potatoes at your sink through a sieve or colander, allow to steam off for a few minutes then cover and leave to cool.
Pour enough vegetable or sunflower oil in to the base of a casserole dish to cover it to a depth of around half an inch. Put the dish in to your cold oven and switch the oven on to preheat to 220C/450F/Gas Mark 8.
When the oven is up to temperature, remove the casserole dish and carefully turn the wedges in the hot oil with a metal slotted spoon before baking for twenty minutes, carefully stirring again half way through cooking.
Finely dice half the peeled red onion half (quarter of the whole onion) and add to a bowl with the cheese and some black pepper. Stir gently to combine.
When the potatoes have been in the oven for around five minutes, pour two or three tablespoons of vegetable oil in to a small, non-stick frying pan and bring it up to a medium heat. Add the Belgian blue beef burger and fry over a low to medium heat for seven to eight minutes before turning and frying for a similar length of time on the second side.
Break the eggs in to a small bowl or deep plate and season with salt and black pepper.
Beat the eggs with a fork or small hand whisk until the yolks and whites are fully combined.
When the burger is ready, lift it to a heated plate with a spatula and cover with tinfoil to rest. Carefully draw the bread slices through the egg mix one at a time and lay them in the vacated pan. Turn the heat up slightly under the pan and fry on the first side for three minutes.
Lay a few sheets of kitchen paper on a plate and lift the potato wedge on to it with a slotted spoon. Season with salt (and vinegar if desired) and leave to let the excess oil drain.
Roll and shred the lettuce leaves and add them to a bowl with the strands of the sliced remaining onion quarter. Season with salt and pepper and lightly toss to combine.
A spatula should be used to turn the eggy bread slices to let them fry for a further two to three minutes on their second sides.
Put your kitchen grill (broiler) on to preheat to its highest setting.
Lift one eggy bread slice to a holding plate and sit the rested burger on top of the second slice.
Carefully arrange the cheese and onion combination on top of the burger. Don't worry if a little spills off in to the pan. It won't matter so long as the burger is fully covered. Place the pan under the hot grill/broiler for a minute or two until the cheese is melted and bubbling.
Arrange the lettuce and onion salad on your serving plate to form a bed for the sandwich.
Lift the eggy bread slice with the burger and cheese to a chopping board.
Place the second eggy bread slice on top of the burger and cheese and press down lightly.
Use a large, very sharp chef's knife to slice the sandwich in half diagonally from corner to opposite corner.
Lay the two sandwich portions on top of the salad bed and arrange the roast potato wedges on the empty part of the plate to serve.
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© 2018 Gordon Hamilton