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Belgian Blue Beef Burger, Cheese and Onion Eggy Bread Sandwich

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Cheese and onion Belgian blue beef burger eggy bread sandwich with roast potatoes

Cheese and onion Belgian blue beef burger eggy bread sandwich with roast potatoes

Cheeseburger recipes are available by the 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.

Cook Time

Prep time: 45 min

Cook time: 45 min

Ready in: 1 hour 30 min

Yields: 1 serving

Belgian blue beef burgers

Belgian blue beef burgers

Ingredients

  • 5 small to medium new potatoes
  • Salt
  • Vegetable or sunflower oil
  • 2 tablespoons coarsely grated Cheddar or similar hard cheese
  • 1/2 small red onion (equal portions for cheese topping and salad)
  • Black pepper
  • 1/4 pound Belgian blue beef burger
  • 2 eggs
  • 2 slices of bread
  • 2 or 3 medium-size green lettuce leaves
  • Malt vinegar (optional)

Instructions

  1. Quarter the new potatoes lengthways to form wedges and add them to a large pot of salted cold water.
  2. Put the pot on to high heat until the water starts to boil then reduce the heat to simmer gently for fifteen minutes.
  3. 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.
  4. Pour enough vegetable or sunflower oil into the base of a casserole dish to cover it to a depth of around half an inch.
  5. Put the dish into your cold oven and switch the oven on to preheat to 220C/450F/Gas Mark 8.
  6. 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 halfway through cooking.
  7. Finely dice half the peeled red onion half (a quarter of the whole onion) and add to a bowl with the cheese and some black pepper. Stir gently to combine.
  8. When the potatoes have been in the oven for around five minutes, pour two or three tablespoons of vegetable oil into a small, non-stick frying pan and bring it up to medium heat.
  9. 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.
  10. Break the eggs into a small bowl or deep plate and season with salt and black pepper.
  11. Beat the eggs with a fork or small hand whisk until the yolks and whites are fully combined.
  12. When the burger is ready, lift it to a heated plate with a spatula and cover with tinfoil to rest.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. Put your kitchen grill (broiler) on to preheat to its highest setting.
  18. Lift one eggy bread slice to a holding plate and set the rested burger on top of the second slice.
  19. Carefully arrange the cheese and onion combination on top of the burger. Don't worry if a little spills off into the pan. It won't matter so long as the burger is fully covered.
  20. Place the pan under the hot grill/broiler for a minute or two until the cheese is melted and bubbling.
  21. Arrange the lettuce and onion salad on your serving plate to form a bed for the sandwich.
  22. Lift the eggy bread slice with the burger and cheese to a chopping board.
  23. Place the second eggy bread slice on top of the burger and cheese and press down lightly.
  24. Use a large, very sharp chef's knife to slice the sandwich in half diagonally from the corner to the opposite corner.
  25. 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.
Quartered potatoes are added to cold salted water and put on to cook

Quartered potatoes are added to cold salted water and put on to cook

Potatoes are carefully stirred through hot oil

Potatoes are carefully stirred through hot oil

Preparing cheese and onion burger topping

Preparing cheese and onion burger topping

Frying Belgian blue beef burger

Frying Belgian blue beef burger

Eggs are broken in to a deep plate and seasoned

Eggs are broken in to a deep plate and seasoned

Eggs are lightly beaten with a fork

Eggs are lightly beaten with a fork

Eggy bread is added to frying pan

Eggy bread is added to frying pan

Roast potatoes are drained on kitchen paper

Roast potatoes are drained on kitchen paper

Lettuce and onion is seasoned and tossed to combine

Lettuce and onion is seasoned and tossed to combine

Eggy bread is turned to fry on second side

Eggy bread is turned to fry on second side

Blue beef burger is laid on one of the slices of eggy bread

Blue beef burger is laid on one of the slices of eggy bread

Cheese and onion is scattered over burger on eggy bread

Cheese and onion is scattered over burger on eggy bread

Lettuce and onion sandwich bed is plated

Lettuce and onion sandwich bed is plated

Cheese and onion combination has been melted over burger

Cheese and onion combination has been melted over burger

Second slice of eggy bread tops sandwich

Second slice of eggy bread tops sandwich

Belgian blue beef eggy bread sandwich is halved

Belgian blue beef eggy bread sandwich is halved

Sandwich halves are laid on lettuce bed

Sandwich halves are laid on lettuce bed

Enjoying cheesy Belgian blue beef burger and eggy bread sandwich

Enjoying cheesy Belgian blue beef burger and eggy bread sandwich

© 2018 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 10, 2018:

Thank you, Liz. Hopefully the photos make the instructions easier to follow.

Liz Westwood from UK on June 05, 2018:

This is an extremely well-illustrated cookery article.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 05, 2018:

Thank you peachy and Peggy. Yes, I believe this type of beef has a greater intensity of flavour. If you search for Belgian blue cattle online and see a picture of these mighty beasts, it may go some way to explaining why.

Peggy Woods from Houston, Texas on June 04, 2018:

Your sandwich looks good. I am not sure I have ever seen Belgian Blue beef for sale. You said it tastes a bit different from regular beef.

peachy from Home Sweet Home on June 04, 2018:

Gosh this burger looks delicious