Lawrence’s jalapeno blue cheese burgers

My husband learned to make hamburgers when he was in the boy scouts & he still uses that same basic recipe, switching it up with slightly more exotic ingredients than his boy scout days of 40 years ago. Lawrence’s jalapeno blue cheese burgers are the best, if not close to the best burgers I’ve eaten. And I don’t even miss the burger bun. 

Lawrence's jalapeno blue cheese burgers

His boy scout leader added oats to the recipe to stretch the mixture into feeding more for less. A smart move. The other smart thing about this that my husband showed me to do, was to add the wet ingredients to the oats, this way the oats soften, absorb the mixture & ensure you have patties that stay together as they cook. Genius. He uses just a handful of oats but his method works producing not only flavorful burger patties but ones that don’t ever fall apart as you grill them. 

lawrence's jalapeno blue cheese burgers

Another thing that’s imperative to the success of a good patty that stays together is using ground beef that has a good fat to meat ratio. Silly me –  for this recipe got the wrong ground beef, I bought lean. It happens when you’re in a hurry & don’t stop to read. You want the 80/20 or 70/30 mix. Not only does the little extra fat help to keep the patties together & moist but it adds flavor. Adding a little ground pork or ground sausage will work too.

lawrence's jalapeno blue cheese burgers

My first choice for burger condiments is barbecue sauce but ketchup or horseradish are also pretty darn good. The fried onion part is my idea. As any good Aussie, who loves a juicy burger will tell you, fried onions are an integral part of what makes a burger delicious. So are slices of pickled beets (beetroot). In Australia we also like to add a fried egg, a slice of grilled pineapple & a couple of rashers of crispy bacon to our burgers, but I’ll leave that for another recipe. 

Lawrence's jalapeno blue cheese burgers

Burgers aren’t something you’d usually see in a diet renovation plan but eliminating the bun brings the calorie count down a little (by about 150 calories) & more importantly, eliminates those ‘white’ carbs (about 24 grams). And while it’s not something I’d eat every day, occasionally it’s okay, especially with a good drop of an Aussie shiraz. 

lawrence's jalapeno blue cheese burgers

You can really add any topping & sauces you wish but the basis of the recipe stays the same. The same amount of oats, sauces & egg to meat ratio. Feta cheese & roasted red pepper is a nice combo. So is shredded white cheddar cheese & fresh herbs. Something we like to do in our house is double the recipe, shape all the mixture into patties & then freeze some of them between layers of parchment paper. That way, we can be prepared when the burger craving strikes. Have a fun weekend everyone. Cheers! 

Lawrence's jalapeno blue cheese burgers
Serves 4
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
  1. 1/2 cup old fashioned oats (steel cut)
  2. 1 tablespoon sriracha sauce
  3. 1 tablespoon BBQ sauce
  4. 1 tablespoon Worcestershire sauce
  5. 1 tablespoon hot mustard
  6. 1 egg, lightly beaten
  7. 1 lb (453g) ground beef (mince) 70/30 or 80/20
  8. 1/2 cup diced onion
  9. 2 diced jalapeno (with or without seeds, I leave them in)
  10. 1/3 cup crumbled blue cheese
  11. pinch salt & freshly ground pepper
  12. FOR THE TOPPING
  13. 1 tablespoon olive oil
  14. 2 large onions, thinly sliced
  15. 4 to 6 small romaine (cos) lettuce leaves
  16. 4 to 6 large tomato slices
  17. horseradish and/or BBQ sauce to serve
  18. dill pickle slices, drained
  19. pickled beet slices, drained
  20. 1 avocado, peeled & sliced
  21. 1/4 to 1/2 cup crumbled blue cheese
  1. For the patties: Combine oats, the three sauces, egg & mustard in a medium sized bowl. Let stand for 15 minutes for the oats to softened & mixture to thicken.
  2. Add beef, diced onion, jalapeno, cheese, salt & pepper & mix thoroughly, get in & use your hands to squeeze the mixture together – this helps to bind the mixture.
  3. Shape mixture into four or six patties. Preheat barbie to medium-high. Cook patties on a well-greased grill, 4 to 5 minutes per side or until cooked to your liking.
  4. For the topping: While the oats are softening, combine oil, onion & a pinch of salt & pepper in a large frying pan over medium heat. Cook the onions for about 10 to 15 minutes, stirring occasionally, until browned & softened.
  5. To assemble the burgers: Place a lettuce leaf on each serving plate, add tomato, the patty, onions, horseradish and/or bbq sauce, pickles, beets, avocado & blue cheese. Serves 4 to 6.
The Fresh Aussie http://thefreshaussie.com/
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