Members' Recipes Archive

May 1999
Marlena's Roquefort Burgers
Marlena Spieler

Marlena's Roquefort Burgers

By: Marlena Spieler

Serves: 4

This favourite recipe will completely redefine your perceptions of burgers. I made it on the Food Programme a year or so ago, and it currently features in La Lettre, the Societé Roquefort Cheese newsletter. It is elegant enough for any occasion, and you MUST use a fork. No buns please.


600g lean minced steak
8 or so shallots, chopped
350-400 ml double cream
200-250g Roquefort cheese, sliced or crumbled
Coarse freshly ground black pepper to taste
1-2 tablespoons butter, or as needed
250ml red wine
150 ml beef stock
1-2 tablespoons chopped parsley


Combine well the minced meat with half of the shallots and a few tablespoons of the cream but do not overwork. Form into 8 thinnish patties and top 4 of the patties with a quarter of the cheese, leaving a border of a quarter inch or so around the edge. Top each cheese-layered patty with a second layer of plain patty, and pinch the sides tightly to seal well. Sprinkle well with black pepper.

Heat a small amount of the butter in a sauté pan and brown the patties, a big pan can do them all, a smaller one will need several batches. Cook the patties only a minute or two on each side, on a highish heat, until they are crusty brown on the outside, but remain quite rare inside. They will feel soft to the touch.

Remove to a platter and keep warm. Add the remaining butter and shallots and sauté over a low medium heat until the shallots are softened and lightly browned, 5-8 minutes. Pour in the wine and boil over a high heat until it is nearly evaporated, only a few minutes, then add the stock and continue to cook until it is also reduced by more than half. Stir in the cream, and any juices that have accumulated from the patties. Warm it all together.

Return the patties to the pan to warm through. They will cook a little more, though I think they are at their best when rare. Serve each patty napped with the sauce, and sprinkled with a little chopped parsley, for a fresh contrast to the rich meat and sauce.

© recipe copyright 1999 Marlena Spieler


Author: Marlena Spieler Email:

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