Mix in a tablespoon of dried mint if you’re using lamb and 1⁄2
teaspoon of cayenne pepper to either beef or lamb. Ideally, make
the dressing a few hours before you need it to give the flavours a
chance to develop.
To make 6 good-sized burgers
2 lb (1 kg) minced lamb or beefsteak
1 large onion, finely chopped
1 egg to bind
Seasoning
For the blue cheese dressing
3 oz (75 g) blue cheese
1⁄2 small jar of mayonnaise
1 small carton of natural yoghurt
1 clove of garlic
1 tsp lemon juice
1 tsp vinegar
Method
1. Squish everything together in a large bowl and pat the mixture
into burger shapes with your hands, making them as large and
thin as you can without tearing. (Don’t use flour; wet your
hands with cold water to make it easier.)
2. For best results put the burgers under the grill on the highest
setting and cook on both sides for a few minutes until they’re
brown on the outside and just done in the middle.
3. Serve (with or without buns) with chips and relish.
To make the blue cheese dressing
1. Crumble the cheese into a bowl and add the mayonnaise,
yoghurt and crushed garlic.
2. Mix the ingredients together before adding the lemon juice and
vinegar. Stir well then taste the dressing before adjusting the
flavour with a very little more lemon or vinegar, or a bit of both.
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