Mike’s Sunday Night Blue Cheese Brioche Burgers

[with Mike Press Cabernet Sauvignon]

Mike makes these himself … this recipe yields approximately 16 burgers. The patties freeze beautifully for an easy meal another week.



1kg ground beef [best butchers mince]

1 tablespoon Dijon mustard

2 cloves minced garlic

2 spring onions, chopped

120g crumbled blue cheese [can be the cheapest as long as it is a hard style not soft creamy style]

1 egg

Salt and freshly ground black pepper

Brioche Buns – enough to suit the people you are serving plus one extra for the mince mix cut into 5mm cubes. [You can find brioche buns in most supermarkets or you can get them from Bread Top]


1 – Gently mix ground beef with the other ingredients: Put ground beef, mustard, garlic, onions, blue cheese, cubed brioche bun, egg, and a sprinkling of salt and pepper into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix.

2 – Shape into patties and chill: Shape into patties, about ½ an inch thick and slightly larger than your buns. Refrigerate at least 30 minutes or until you are ready to cook.

3 – Season and grill the burgers: Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. [If you don’t have a grill, you can use a grill pan or a cast iron frying pan for the burgers.]

4 – Serve on brioche buns with lettuce and mayonnaise or Beerenberg Scotty’s hamburger relish. Delish!